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

Constructor ganache: Charlotte cream (at # 192)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 440.9 g
unfinished
products
in kind
in solids
Sign up84.0 184.17 154.70 
Granulated sugar99.85153.08 152.85 
water—  52.52 —   
Chicken eggs [chicken egg] [2]27.0 28.61 7.72 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 27.99 20.71 
Sign up—  2.21 —   
Vanilla powder99.851.79 1.78 
Total337.77 
Output in finished product75.0 440.90 330.68 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.020 maximum
total sugar, %168.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %151.115 maximum
total fat, %15425-40
milk solids not fat (MSNF), %8.4
proteins, %6.5
alcohol, %0.7
List of recipes

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

№192 Cake "Khreshchatyk"No. 192

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

calculations, forms, documents: