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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → Charlotte chocolate cream (in # 192) → the main → Constructor ganache

Constructor ganache: Charlotte chocolate cream (in # 192)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 769.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	314.18	263.91
Granulated sugar	99.85	250.54	250.17
water	—	86.93	—
Chicken eggs [chicken egg] [2]	27.0	46.55	12.57
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	43.63	32.29
Sign up	95.0	39.57	37.59
Cognac	—	3.86	—
Vanilla powder	99.85	1.16	1.16
Total			597.68
Output in finished product	76.0	769.90	585.12

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.0	20 maximum
total sugar, %	273.3	25-30 minimum
cocoa butter, %	5.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	31.0	10-16 maximum
dairy fat, %	257.4	15 maximum
total fat, %	269	25-40
milk solids not fat (MSNF), %	13.6
proteins, %	20
alcohol, %	1.3

List of recipes

Charlotte chocolate cream (in # 192) (the main) included in recipes:

№192 Cake "Khreshchatyk"

No. 192

Constructor ganache: Charlotte chocolate cream (in # 192)

Charlotte chocolate cream (in # 192) (the main) included in recipes:

Recipe on Charlotte chocolate cream (in # 192) contained in handbooks:

calculations, forms, documents: