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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 046 Creamy cream (basic) → Recipe (for Nevsky catering pie) → Constructor ganache

Constructor ganache: No. 046 Creamy cream (basic)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 488.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	251.10	210.92
Powdered sugar	99.85	133.94	133.74
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	100.43	74.32
Vanilla powder	99.85	2.48	2.47
Cognac or dessert wine	—	0.83	—
Total			421.45
Output in finished product	86.0	488.10	419.77

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	14.0	20 maximum
total sugar, %	193.6	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, %	214.9	15 maximum
total fat, %	215	25-40
milk solids not fat (MSNF), %	24.7
proteins, %	8.5
alcohol, %	0.1

List of recipes

No. 046 Creamy cream (basic) (Recipe (for Nevsky catering pie)) included in recipes:

Pie "Nevsky"

Basic recipe

Recipe on No. 046 Creamy cream (basic) contained in handbooks:

1986 Collection of recipes for flour confectionery and bakery products for catering

Constructor ganache: No. 046 Creamy cream (basic)

No. 046 Creamy cream (basic) (Recipe (for Nevsky catering pie)) included in recipes:

Recipe on No. 046 Creamy cream (basic) contained in handbooks:

calculations, forms, documents: