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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №069 Cream "Charlotte" on agar, chocolate → basic recipe → Constructor ganache

Constructor ganache: №069 Cream "Charlotte" on agar, chocolate

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 244.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	130.30	109.45
Granulated sugar	99.85	65.15	65.05
Fresh whole milk the weight ratio of fat 3.2%	12.0	39.41	4.73
Cocoa powder [Skurikhin]	95.0	13.03	12.38
Chicken eggs [chicken egg] [2]	27.0	5.79	1.56
Sign up	99.85	0.72	0.72
Agar (E406)	85.0	0.086	0.073
Total			193.97
Output in finished product	77.7	244.40	189.90

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.3	20 maximum
total sugar, %	67.5	25-30 minimum
cocoa butter, %	1.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	10.2	10-16 maximum
dairy fat, %	106.5	15 maximum
total fat, %	109	25-40
milk solids not fat (MSNF), %	5.3
proteins, %	5.5
alcohol, %	0.0

List of recipes

№069 Cream "Charlotte" on agar, chocolate (basic recipe) included in recipes:

№362 Cake "Pyramid"

recipe number 1

Constructor ganache: №069 Cream "Charlotte" on agar, chocolate

№069 Cream "Charlotte" on agar, chocolate (basic recipe) included in recipes:

Recipe on №069 Cream "Charlotte" on agar, chocolate contained in handbooks:

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