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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte chocolate cream (at # 189) → the main → Constructor ganache

Constructor ganache: Charlotte chocolate cream (at # 189)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 246.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	106.04	89.07
Granulated sugar	99.85	90.50	90.36
Fresh whole milk the weight ratio of fat 3.2%	12.0	60.33	7.24
Chicken eggs [chicken egg] [2]	27.0	16.09	4.34
Cocoa powder [Skurikhin]	95.0	2.38	2.26
Sign up	—	0.30	—
Vanilla powder	99.85	0.30	0.30
Total			193.57
Output in finished product	75.3	246.90	185.92

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.7	20 maximum
total sugar, %	90.7	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.8	10-16 maximum
dairy fat, %	85.9	15 maximum
total fat, %	88	25-40
milk solids not fat (MSNF), %	6.6
proteins, %	5.0
alcohol, %	0.0

List of recipes

Charlotte chocolate cream (at # 189) (the main) included in recipes:

№189 Cake "Rushnichok"

No. 189

Recipe on Charlotte chocolate cream (at # 189) contained in handbooks:

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

Constructor ganache: Charlotte chocolate cream (at # 189)

Charlotte chocolate cream (at # 189) (the main) included in recipes:

Recipe on Charlotte chocolate cream (at # 189) contained in handbooks:

calculations, forms, documents: