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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 condensed milk → Constructor ganache

Constructor ganache: No. 054 Creamy fruit cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 475.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	69.0	238.91	164.84
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	109.77	92.20
Granulated sugar	99.85	87.37	87.24
water	—	32.37	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	17.07	12.63
Sign up	99.85	0.97	0.97
Cognac	—	0.21	—
Wine	—	0.21	—
Total			357.89
Output in finished product	73.5	475.90	349.79

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.5	20 maximum
total sugar, %	255.4	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, %	89.9	15 maximum
total fat, %	90	25-40
milk solids not fat (MSNF), %	5.1
proteins, %	2.0
alcohol, %	0.1

List of recipes

No. 054 Creamy fruit cream (on 61m cream with condensed milk) included in recipes:

	Narcissus cake [Zvenigorod]	Recipe No. 1
	Cherry cake [Zvenigorod]	Recipe No. 1

Constructor ganache: No. 054 Creamy fruit cream

No. 054 Creamy fruit cream (on 61m cream with condensed milk) included in recipes:

calculations, forms, documents: