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Chocolate cream → in candy No. 97 → Constructor ganache

Constructor ganache: Chocolate cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 418.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	221.14	220.80
Cocoa-butter [cocoa butter]	100.0	93.18	93.18
Dry cream	96.0	86.68	83.21
Cocoa powder [Skurikhin]	95.0	21.67	20.58
Vanillin	—	0.17	—
Total			417.78
Output in finished product	98.7	418.20	412.76

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.3	20 maximum
total sugar, %	244.3	25-30 minimum
cocoa butter, %	95.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	17.1	10-16 maximum
dairy fat, %	36.0	15 maximum
total fat, %	131	25-40
milk solids not fat (MSNF), %	46.2
proteins, %	21
alcohol, %	0.0

List of recipes

Chocolate cream (in candy No. 97) included in recipes:

	№097 "Bonfire"	No. 097
	№097 "Bonfire"	Housing

Recipe on Chocolate cream contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Chocolate cream

Chocolate cream (in candy No. 97) included in recipes:

Recipe on Chocolate cream contained in handbooks:

calculations, forms, documents: