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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №080 Cream "Charlotte" cranberry → basic recipe → Constructor ganache

Constructor ganache: №080 Cream "Charlotte" cranberry

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 389.5 g
unfinished
products
in kind
in solids
Sign up84.0 120.55 101.26 
Granulated sugar99.85107.09 106.93 
Cranberry jam syrup72.0 105.60 76.03 
Fresh whole milk the weight ratio of fat 3.2%12.0 71.40 8.57 
Chicken eggs [chicken egg] [2]27.0 19.04 5.14 
Sign up99.851.17 1.17 
Cognac or dessert wine—  0.47 —   
Total299.10 
Output in finished product74.2 389.50 289.01 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.820 maximum
total sugar, %108.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %98.315 maximum
total fat, %10125-40
milk solids not fat (MSNF), %7.8
proteins, %5.0
alcohol, %0.1
List of recipes

№080 Cream "Charlotte" cranberry (basic recipe) included in recipes:

No. 373 Pastry "Tenderness" (sliced)recipe number 1
№064 Cake "Firm"recipe number 1

Recipe on №080 Cream "Charlotte" cranberry contained in handbooks:

calculations, forms, documents: