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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte raspberry cream (in # 320) → basic recipe → Constructor ganache

Constructor ganache: Charlotte raspberry cream (in # 320)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 407.1 g
unfinished
products
in kind
in solids
Sign up84.0 139.89 117.51 
Granulated sugar99.85107.66 107.49 
Fresh whole milk the weight ratio of fat 3.2%12.0 92.59 11.11 
Raspberry jam72.0 80.78 58.16 
Chicken eggs [chicken egg] [2]27.0 24.69 6.67 
Sign up99.851.36 1.35 
Wine—  0.54 —   
Total302.29 
Output in finished product71.8 407.10 292.46 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %28.220 maximum
total sugar, %164.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %114.515 maximum
total fat, %11825-40
milk solids not fat (MSNF), %9.9
proteins, %7.0
alcohol, %0.1
List of recipes

Charlotte raspberry cream (in # 320) (basic recipe) included in recipes:

№320 Pastry "Tartlet" with raspberry jamrecipe number 1

Recipe on Charlotte raspberry cream (in # 320) contained in handbooks:

calculations, forms, documents: