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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №068 Cream "Charlotte" finishing → basic recipe → Constructor ganache

Constructor ganache: №068 Cream "Charlotte" finishing

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 679.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	304.56	255.83
Granulated sugar	99.85	192.28	192.00
Fresh whole milk the weight ratio of fat 3.2%	12.0	128.19	15.38
Cocoa powder [Skurikhin]	95.0	83.61	79.43
Chicken eggs [chicken egg] [2]	27.0	34.18	9.23
Sign up	99.85	1.02	1.02
Total			552.89
Output in finished product	78.5	679.80	533.64

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.5	20 maximum
total sugar, %	196.1	25-30 minimum
cocoa butter, %	12.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	64.6	10-16 maximum
dairy fat, %	246.5	15 maximum
total fat, %	263	25-40
milk solids not fat (MSNF), %	15.3
proteins, %	29
alcohol, %	0.0

List of recipes

№068 Cream "Charlotte" finishing (basic recipe) included in recipes:

	№014 Cake "Lemon"	recipe number 1
	№142 Cake "Lada"	No. 142
	№164 "Apple" cake	No. 164
	№143 Cake "Currant"	No. 143

Constructor ganache: №068 Cream "Charlotte" finishing

№068 Cream "Charlotte" finishing (basic recipe) included in recipes:

Recipe on №068 Cream "Charlotte" finishing contained in handbooks:

calculations, forms, documents: