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Prague cream → basic recipe → Constructor ganache

Constructor ganache: Prague cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 70.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	37.74	31.70
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	22.80	16.87
Raw egg yolk	46.0	3.93	1.81
Water	—	3.93	—
Cocoa powder [Skurikhin]	95.0	1.77	1.68
Sign up	—	0.020	—
Total			52.06
Output in finished product	72.5	70.30	50.97

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.5	20 maximum
total sugar, %	12.8	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.4	10-16 maximum
dairy fat, %	32.4	15 maximum
total fat, %	34	25-40
milk solids not fat (MSNF), %	5.2
proteins, %	3.0
alcohol, %	0.0

List of recipes

	№021 Cake "Prague"	recipe number 1
	Roasted cake [Yakhroma]	Recipe No. 1
	Cake Chocolate-biscuit [Ivanteevka]	Recipe No. 1
	Honey-sand cake [Yakhroma]	Recipe No. 1
	Cake Tatyana [Yakhroma]	Recipe No. 1
	№048 Cake "Aurora"	recipe number 1
	№069 Cake "Prague"	recipe number 1
	Chess cake [Mytishchi]	Recipe No. 1
	New Prague cake [Serpukhov]	Recipe No. 1
	Magdalene cake [Zvenigorod]	Recipe No. 1
	Jubilee cake [Ivanteevka]	Recipe No. 1
	Coconut cake [Yakhroma]	Recipe No. 1

Constructor ganache: Prague cream

Prague cream (basic recipe) included in recipes:

Recipe on Prague cream contained in handbooks:

calculations, forms, documents: