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Fruit-chocolate cream → Recipe No. 1 → Constructor ganache

Constructor ganache: Fruit-chocolate cream

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 922.1 g
unfinished
products
in kind
in solids
Sign up69.0 783.78 540.81 
Chocolate glaze [Skurikhin]99.1 138.32 137.07 
Total677.88 
Output in finished product73.5 922.10 677.88 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %26.520 maximum
total sugar, %600.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %4825-40
milk solids not fat (MSNF), %0.0
proteins, %8.5
alcohol, %0.0
List of recipes

Fruit-chocolate cream (Recipe No. 1) included in recipes:

Sunflower cake [Noginsk]Recipe No. 1

calculations, forms, documents: