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Chocolate fruit cream (surfactant) → Basic recipe → Constructor ganache

Constructor ganache: Chocolate fruit cream (surfactant)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 155.4 g
unfinished
products
in kind
in solids
Sign up69.0 131.97 91.06 
Cocoa powder [Skurikhin]95.0 20.36 19.34 
Integrated Nutritional Supplement emulsifier churning paste [3]52.0 3.91 2.03 
Vanilla powder99.851.33 1.32 
Cognac—  0.79 —   
Total113.75 
Output in finished product71.8 155.40 111.63 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %28.220 maximum
total sugar, %90.925-30 minimum
cocoa butter, %3.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %16.010-16 maximum
dairy fat, %0.015 maximum
total fat, %4.025-40
milk solids not fat (MSNF), %0.0
proteins, %5.0
alcohol, %0.3
List of recipes

Chocolate fruit cream (surfactant) (Basic recipe) included in recipes:

Cake "Fruit and berry"Basic recipe

Recipe on Chocolate fruit cream (surfactant) contained in handbooks:

calculations, forms, documents: