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Finishing cream → in candy No. 292 → Constructor ganache

Constructor ganache: Finishing cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 928.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	475.42	474.71
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	230.86	170.83
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	107.73	90.50
Starch syrup	78.0	69.26	54.03
Cocoa-butter [cocoa butter]	100.0	69.26	69.26
Sign up	—	15.39	—
Vanillin	—	0.31	—
Total			859.33
Output in finished product	88.6	928.10	822.30

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.4	20 maximum
total sugar, %	606.6	25-30 minimum
cocoa butter, %	66.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	104.0	15 maximum
total fat, %	170	25-40
milk solids not fat (MSNF), %	47.9
proteins, %	17
alcohol, %	4.9

List of recipes

Finishing cream (in candy No. 292) included in recipes:

	No. 292 "Jubilee set" (creamy)	view No. 2
	No. 292 "Jubilee set" (creamy)	No. 292 set

Recipe on Finishing cream contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: Finishing cream

Finishing cream (in candy No. 292) included in recipes:

Recipe on Finishing cream contained in handbooks:

calculations, forms, documents: