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Creamy cream (in candy) → Recipe No. 1 → Constructor ganache

Constructor ganache: Creamy cream (in candy)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 536.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	304.59	304.13
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	103.98	87.34
water	—	88.92	—
Cocoa-butter [cocoa butter]	100.0	51.99	51.99
Starch syrup	78.0	38.08	29.70
Sign up	40.0	12.98	5.19
Cognac	—	10.30	—
Vanillin	—	0.15	—
Total			478.36
Output in finished product	87.6	536.50	469.97

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.4	20 maximum
total sugar, %	315.3	25-30 minimum
cocoa butter, %	51.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	84.3	15 maximum
total fat, %	135	25-40
milk solids not fat (MSNF), %	1.5
proteins, %	0.5
alcohol, %	3.4

List of recipes

Creamy cream (in candy) (Recipe No. 1) included in recipes:

	№183 "Chicken-Ryaba"	Housing
	№183 "Chicken-Ryaba"	No. 183

Recipe on Creamy cream (in candy) contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: Creamy cream (in candy)

Creamy cream (in candy) (Recipe No. 1) included in recipes:

Recipe on Creamy cream (in candy) contained in handbooks:

calculations, forms, documents: