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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №001 Biscuit-cream cake → recipe number 2 (Charlotte cream) → Constructor ganache

Constructor ganache: №001 Biscuit-cream cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 987.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	390.38	389.80
Melange	27.0	225.00	60.75
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	169.22	142.14
Flour, premium	85.5	109.35	93.49
Fresh whole milk the weight ratio of fat 3.2%	12.0	101.06	12.13
Sign up	—	82.00	—
Potato starch	80.0	27.00	21.60
Chicken eggs [chicken egg] [2]	27.0	26.95	7.28
Fruit	70.0	17.70	12.39
Cognac	—	11.45	—
Sign up	—	10.30	—
Cocoa powder [Skurikhin]	95.0	1.95	1.85
Vanilla powder	99.85	1.55	1.55
Essence	—	1.35	—
Essence of rum	—	0.39	—
Total			742.98
Output in finished product	70.1	987.10	691.71

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	29.9	20 maximum
total sugar, %	373.2	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.5	10-16 maximum
dairy fat, %	133.0	15 maximum
total fat, %	162	25-40
milk solids not fat (MSNF), %	10.6
proteins, %	46
alcohol, %	4.9

List of recipes

Constructor ganache: №001 Biscuit-cream cake

Recipe on №001 Biscuit-cream cake contained in handbooks:

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