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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №078 Cream "Charlotte" lemon → basic recipe → Constructor ganache

Constructor ganache: №078 Cream "Charlotte" lemon

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 847.4 g
unfinished
products
in kind
in solids
Sign up84.0 326.25 274.05 
Granulated sugar99.85289.82 289.39 
Fresh whole milk the weight ratio of fat 3.2%12.0 193.22 23.19 
Fresh lemons10.0 76.43 7.64 
Chicken eggs [chicken egg] [2]27.0 51.52 13.91 
Sign up99.853.17 3.16 
Cognac or dessert wine—  1.27 —   
Total611.34 
Output in finished product69.2 847.40 585.98 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %30.820 maximum
total sugar, %293.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %263.915 maximum
total fat, %27025-40
milk solids not fat (MSNF), %21.0
proteins, %14
alcohol, %0.2
List of recipes

№078 Cream "Charlotte" lemon (basic recipe) included in recipes:

№014 Cake "Lemon"recipe number 1

Recipe on №078 Cream "Charlotte" lemon contained in handbooks:

calculations, forms, documents: