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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №062 Cream "New" chocolate → with condensed milk syrup → Constructor ganache

Constructor ganache: №062 Cream "New" chocolate

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 767.9 g
unfinished
products
in kind
in solids
Sign up84.0 326.00 273.84 
Granulated sugar99.85275.31 274.90 
water—  102.00 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 53.77 39.79 
Cocoa powder [Skurikhin]95.0 37.03 35.18 
Sign up99.852.89 2.88 
Cognac—  1.49 —   
Total626.59 
Output in finished product78.8 767.90 605.11 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %21.220 maximum
total sugar, %300.325-30 minimum
cocoa butter, %5.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %28.610-16 maximum
dairy fat, %264.215 maximum
total fat, %27025-40
milk solids not fat (MSNF), %15.6
proteins, %14
alcohol, %0.5
List of recipes

№062 Cream "New" chocolate (with condensed milk syrup) included in recipes:

Cake Evening [Solnechnogorsk]Recipe No. 1
Cake Basket with strawberries (shapes) [Voskresensk]Recipe No. 1
Spider web cake [Serpukhov] curlyRecipe No. 1
Apple cake in bloom [Ivanteevka]Recipe No. 1
Narcissus cake [Zvenigorod]Recipe No. 1
Cake basket with lemon (fig) [Voskresensk]Recipe No. 1
Cherry cake [Zvenigorod]Recipe No. 1
Carmen cake [Zvenigorod]Recipe No. 1
Cake basket with lemon (fig) [Voskresensk]Recipe No. 2
Cake Visit [Zvenigorod]Recipe No. 1
Airy nut cake [Ivanteevka]Recipe No. 1
Liqueur cake [Serpukhov]Recipe No. 1

calculations, forms, documents: