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All groups → All semi-finished products → Finishing semi-finished products → Creams "Charlotte" and "Glase" → №059 Cream "Charlotte" (main) → Recipe No. 2 (reduce losses, for a feast Potato 365) → Constructor ganache

Constructor ganache: №059 Cream "Charlotte" (main)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 281.2 g
unfinished
products
in kind
in solids
Sign up84.0 118.61 99.63 
Granulated sugar99.85104.71 104.56 
Whole milk12.0 69.80 8.38 
Chicken eggs [chicken egg] [2]27.0 18.61 5.03 
Vanilla powder99.851.15 1.15 
Sign up—  0.46 —   
Total218.74 
Output in finished product75.0 281.20 210.90 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.020 maximum
total sugar, %106.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %96.715 maximum
total fat, %9925-40
milk solids not fat (MSNF), %7.4
proteins, %5.0
alcohol, %0.1
List of recipes

№059 Cream "Charlotte" (main) (Recipe No. 2 (reduce losses, for a feast Potato 365)) included in recipes:

# 365 Pastry "Potato" sprinkledrecipe number 1

Recipe on №059 Cream "Charlotte" (main) contained in handbooks:

calculations, forms, documents: