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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 053 Creamy fruit cream → on 61m cream with J. candy var. → Constructor ganache

Constructor ganache: No. 053 Creamy fruit cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 28.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	9.20	7.73
Jam, confiture, preserves	72.0	8.58	6.18
Granulated sugar	99.85	7.95	7.94
Fresh whole milk the weight ratio of fat 3.2%	12.0	3.80	0.46
Vanilla powder	99.85	0.082	0.081
Sign up	—	0.017	—
Wine	—	0.017	—
Total			22.39
Output in finished product	76.2	28.50	21.72

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.8	20 maximum
total sugar, %	14.0	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, %	7.5	15 maximum
total fat, %	7.5	25-40
milk solids not fat (MSNF), %	0.5
proteins, %	0.2
alcohol, %	0.0

List of recipes

No. 053 Creamy fruit cream (on 61m cream with J. candy var.) included in recipes:

	Cake From the bottom of my heart [Podolsk]	Recipe No. 1
	Noginsk cake (figured) [Noginsk]	Recipe No. 1
	Cake Exotic [Podolsk]	Recipe No. 1
	Cake Cherry Orchard [Podolsk]	Recipe No. 1

Constructor ganache: No. 053 Creamy fruit cream

No. 053 Creamy fruit cream (on 61m cream with J. candy var.) included in recipes:

calculations, forms, documents: