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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte cherry cream (at # 133) → the main → Constructor ganache

Constructor ganache: Charlotte cherry cream (at # 133)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 311.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	107.05	89.93
Granulated sugar	99.85	82.39	82.26
Fresh whole milk the weight ratio of fat 3.2%	12.0	70.86	8.50
Cherry jam	72.0	62.51	45.01
Chicken eggs [chicken egg] [2]	27.0	18.90	5.10
Sign up	99.85	1.04	1.04
Wine	—	0.42	—
Total			231.84
Output in finished product	71.8	311.30	223.64

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.2	20 maximum
total sugar, %	84.5	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, %	87.4	15 maximum
total fat, %	90	25-40
milk solids not fat (MSNF), %	7.6
proteins, %	5.0
alcohol, %	0.0

List of recipes

Charlotte cherry cream (at # 133) (the main) included in recipes:

№133 Sand-cherry cake

No. 133

Recipe on Charlotte cherry cream (at # 133) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Constructor ganache: Charlotte cherry cream (at # 133)

Charlotte cherry cream (at # 133) (the main) included in recipes:

Recipe on Charlotte cherry cream (at # 133) contained in handbooks:

calculations, forms, documents: