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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 049 Creamy coffee cream → Recipe number 2 (!) → Constructor ganache

Constructor ganache: No. 049 Creamy coffee cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 575.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	290.93	244.38
Powdered sugar	99.85	116.37	116.20
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	116.37	86.12
Granulated sugar	99.85	38.16	38.10
water	—	18.92	—
Sign up	99.85	2.91	2.90
Natural roasted coffee	96.0	2.54	2.44
Cognac or dessert wine	—	1.94	—
Total			490.15
Output in finished product	83.4	575.60	479.88

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	16.6	20 maximum
total sugar, %	219.9	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	244.8	15 maximum
total fat, %	245	25-40
milk solids not fat (MSNF), %	28.2
proteins, %	10
alcohol, %	0.3

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Constructor ganache: No. 049 Creamy coffee cream

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