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All groups → All semi-finished products → Finishing semi-finished products → Protein creams and others → No. 082 Custard cream → Recipe number 2 (!) → Constructor ganache

Constructor ganache: No. 082 Custard cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 37.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	12.0	27.73	3.33
Granulated sugar	99.85	14.41	14.39
Chicken eggs [chicken egg] [2]	27.0	5.58	1.51
Flour, premium	85.5	3.40	2.91
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.92	0.77
Sign up	99.85	0.009	0.009
Cognac or dessert wine	—	0.004	—
Total			22.90
Output in finished product	60.0	37.30	22.38

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	40.0	20 maximum
total sugar, %	15.4	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, %	1.6	15 maximum
total fat, %	2.5	25-40
milk solids not fat (MSNF), %	2.4
proteins, %	2.0
alcohol, %	0.0

List of recipes

Constructor ganache: No. 082 Custard cream

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