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Creamy custard → Recipe No. 1 → Constructor ganache

Constructor ganache: Creamy custard

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 550.1 g
unfinished
products
in kind
in solids
Sign up27.0 201.61 54.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 180.01 151.21 
Granulated sugar99.85131.05 130.85 
Fresh whole milk the weight ratio of fat 3.2%12.0 91.09 10.93 
Powdered sugar99.8539.94 39.88 
Sign up85.5 26.28 22.47 
Vanillin—  0.29 —   
Sorbic acid (E200)—  0.12 —   
Total409.77 
Output in finished product73.0 550.10 401.57 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %27.020 maximum
total sugar, %174.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %148.415 maximum
total fat, %17225-40
milk solids not fat (MSNF), %10.5
proteins, %32
alcohol, %0.0
List of recipes

Creamy custard (Recipe No. 1) included in recipes:

Napoleon cake [Voskresensk]Recipe No. 1

calculations, forms, documents: