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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №081 Cream "Charlotte" fruit → basic recipe → Constructor ganache

Constructor ganache: №081 Cream "Charlotte" fruit

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 694 g
unfinished
products
in kind
in solids
Sign up72.0 278.71 200.67 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 176.52 148.28 
Granulated sugar99.85156.81 156.58 
Fresh whole milk the weight ratio of fat 3.2%12.0 104.54 12.55 
Chicken eggs [chicken egg] [2]27.0 27.88 7.53 
Sign up99.851.71 1.71 
Cognac or dessert wine—  0.69 —   
Total527.31 
Output in finished product73.8 694.00 512.17 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %26.220 maximum
total sugar, %353.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %144.715 maximum
total fat, %14825-40
milk solids not fat (MSNF), %11.5
proteins, %9.0
alcohol, %0.1
List of recipes

№081 Cream "Charlotte" fruit (basic recipe) included in recipes:

No. 475 Creamy fruit rollrecipe number 1

Recipe on №081 Cream "Charlotte" fruit contained in handbooks:

calculations, forms, documents: