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Finishing cream → in candy # 294 (3.4) → Constructor ganache

Constructor ganache: Finishing cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 155.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	11.5	109.06	12.54
Granulated sugar	99.85	104.52	104.37
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	18.00	15.12
Cocoa-butter [cocoa butter]	100.0	11.58	11.58
Cognac	—	2.57	—
Sign up	—	0.051	—
Total			143.61
Output in finished product	90.0	155.10	139.59

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	10.0	20 maximum
total sugar, %	106.5	25-30 minimum
cocoa butter, %	11.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	17.8	15 maximum
total fat, %	29	25-40
milk solids not fat (MSNF), %	9.1
proteins, %	3.5
alcohol, %	0.8

List of recipes

Finishing cream (in candy # 294 (3.4)) included in recipes:

	№294 (03) Sweets "Milk liqueur with cream finishing"	Basic recipe
	№294 (04) Candy "Berry with cream"	Basic recipe

Constructor ganache: Finishing cream

Finishing cream (in candy # 294 (3.4)) included in recipes:

calculations, forms, documents: