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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Cream Charlotte Chocolate Cake Penguin → basic recipe → Constructor ganache

Constructor ganache: Cream Charlotte Chocolate Cake Penguin

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 828.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	259.03	217.59
Granulated sugar	99.85	230.11	229.76
Cocoa powder [Skurikhin]	95.0	215.55	204.77
Fresh whole milk the weight ratio of fat 3.2%	12.0	153.41	18.41
Chicken eggs [chicken egg] [2]	27.0	40.91	11.05
Sign up	99.85	2.52	2.51
Cognac or dessert wine	—	1.01	—
Total			684.08
Output in finished product	80.2	828.20	664.22

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	19.8	20 maximum
total sugar, %	238.8	25-30 minimum
cocoa butter, %	31.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	167.4	10-16 maximum
dairy fat, %	212.3	15 maximum
total fat, %	248	25-40
milk solids not fat (MSNF), %	16.9
proteins, %	62
alcohol, %	0.1

List of recipes

Cream Charlotte Chocolate Cake Penguin (basic recipe) included in recipes:

№042 Cake "Penguin"

recipe number 1

Recipe on Cream Charlotte Chocolate Cake Penguin contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Constructor ganache: Cream Charlotte Chocolate Cake Penguin

Cream Charlotte Chocolate Cake Penguin (basic recipe) included in recipes:

Recipe on Cream Charlotte Chocolate Cake Penguin contained in handbooks:

calculations, forms, documents: