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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №070 Cream "Charlotte" coffee → basic recipe → Constructor ganache

Constructor ganache: №070 Cream "Charlotte" coffee

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 160.6 g
unfinished
products
in kind
in solids
Sign up84.0 65.25 54.81 
Granulated sugar99.8562.59 62.49 
Fresh whole milk the weight ratio of fat 3.2%12.0 27.46 3.30 
water—  10.61 —   
Chicken eggs [chicken egg] [2]27.0 7.32 1.98 
Sign up96.0 1.43 1.37 
Vanilla powder99.850.65 0.65 
Cognac or dessert wine—  0.26 —   
Total124.60 
Output in finished product74.6 160.60 119.81 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.420 maximum
total sugar, %62.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %52.615 maximum
total fat, %5425-40
milk solids not fat (MSNF), %3.3
proteins, %2.0
alcohol, %0.0
List of recipes

№070 Cream "Charlotte" coffee (basic recipe) included in recipes:

No. 274 Coffee cake (sliced)recipe number 1
№138 Cake "Ward"No. 138
№478 Roll "Saamo"recipe number 1
№203 Cake "Daina"No. 203
№136 Cake "Zarya"No. 136
№002 Cake "Coffee"recipe number 1
№111 Cake "Bendersky"recipe number 1
№018 Cake "Dream"recipe number 1

Recipe on №070 Cream "Charlotte" coffee contained in handbooks:

calculations, forms, documents: