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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №061 Cream "New" → properly defined basic → Constructor ganache

Constructor ganache: №061 Cream "New"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 930.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	427.03	358.71
Granulated sugar	99.85	369.11	368.56
Fresh whole milk the weight ratio of fat 3.2%	12.0	176.33	21.16
Vanilla powder	99.85	3.78	3.78
Cognac	—	0.80	—
Sign up	—	0.80	—
Total			752.20
Output in finished product	77.9	930.30	724.96

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.1	20 maximum
total sugar, %	369.9	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, %	345.0	15 maximum
total fat, %	345	25-40
milk solids not fat (MSNF), %	21.1
proteins, %	7.0
alcohol, %	0.4

List of recipes

Constructor ganache: №061 Cream "New"

calculations, forms, documents: