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All groups → All semi-finished products → Finishing semi-finished products → Creamy creams → No. 054 Creamy fruit cream → on 61m cream with jam 66cc → Constructor ganache

Constructor ganache: No. 054 Creamy fruit cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 904 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	66.0	453.82	299.52
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	208.51	175.15
Granulated sugar	99.85	180.23	179.96
Fresh whole milk the weight ratio of fat 3.2%	12.0	86.10	10.33
Vanilla powder	99.85	1.85	1.84
Sign up	—	0.39	—
Wine	—	0.39	—
Total			666.80
Output in finished product	72.0	904.00	650.88

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.0	20 maximum
total sugar, %	473.5	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, %	170.6	15 maximum
total fat, %	171	25-40
milk solids not fat (MSNF), %	10.4
proteins, %	5.5
alcohol, %	0.2

List of recipes

No. 054 Creamy fruit cream (on 61m cream with jam 66cc) included in recipes:

	Cake Gift of the summer (figured) [Pavlovsky Posad]	Recipe No. 1
	Cake Pavlovsky Posad patterns [Pavlovsky Posad]	Recipe No. 1

Constructor ganache: No. 054 Creamy fruit cream

No. 054 Creamy fruit cream (on 61m cream with jam 66cc) included in recipes:

calculations, forms, documents: