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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → №056 Creamy fruit cream → Recipe number 2 (!) → Constructor ganache

Constructor ganache: №056 Creamy fruit cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 785.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	394.18	283.81
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	183.77	154.37
Granulated sugar	99.85	113.17	113.00
water	—	59.00	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	43.21	31.98
Sign up	99.85	2.02	2.02
Cognac or dessert wine	—	0.65	—
Total			585.17
Output in finished product	73.5	785.20	577.12

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.5	20 maximum
total sugar, %	417.0	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, %	153.2	15 maximum
total fat, %	153	25-40
milk solids not fat (MSNF), %	11.7
proteins, %	6.0
alcohol, %	0.1

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Constructor ganache: №056 Creamy fruit cream

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