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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte cream (in # 112, 113, 114) → basic recipe → Constructor ganache

Constructor ganache: Charlotte cream (in # 112, 113, 114)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 958.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	404.54	339.81
Granulated sugar	99.85	359.37	358.83
Fresh whole milk the weight ratio of fat 3.2%	12.0	239.58	28.75
Chicken eggs [chicken egg] [2]	27.0	63.89	17.25
Vanilla powder	99.85	3.93	3.92
Total			748.56
Output in finished product	75.0	958.10	718.58

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.0	20 maximum
total sugar, %	362.2	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	327.7	15 maximum
total fat, %	335	25-40
milk solids not fat (MSNF), %	26.1
proteins, %	17
alcohol, %	0.0

List of recipes

Charlotte cream (in # 112, 113, 114) (basic recipe) included in recipes:

	№112 Cake "Berry"	recipe number 2
	No. 114 Cake "Children"	recipe number 1
	№113 Cake "Strawberry"	recipe number 2

Constructor ganache: Charlotte cream (in # 112, 113, 114)

Charlotte cream (in # 112, 113, 114) (basic recipe) included in recipes:

Recipe on Charlotte cream (in # 112, 113, 114) contained in handbooks:

calculations, forms, documents: