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

Constructor ganache: Cream Charlotte Praline Cake Special

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 977.8 g
unfinished
products
in kind
in solids
Sign up84.0 256.49 215.45 
Granulated sugar99.85252.78 252.40 
Fruit filling74.0 222.72 164.82 
Fresh whole milk the weight ratio of fat 3.2%12.0 168.52 20.22 
Praline99.0 130.09 128.79 
Sign up27.0 44.94 12.13 
Vanilla powder99.852.19 2.19 
Cognac—  0.85 —   
Total796.00 
Output in finished product77.7 977.80 759.75 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %22.320 maximum
total sugar, %457.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %207.115 maximum
total fat, %25925-40
milk solids not fat (MSNF), %17.8
proteins, %19
alcohol, %0.3
List of recipes

Cream Charlotte Praline Cake Special (basic recipe) included in recipes:

№105 Cake "Special"recipe number 1

Recipe on Cream Charlotte Praline Cake Special contained in handbooks:

calculations, forms, documents: