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Nut filling → in cake # 295 → Constructor ganache

Constructor ganache: Nut filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 490.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	177.24	148.88
Dried almond kernel	96.0	177.24	170.15
Granulated sugar	99.85	118.19	118.02
Fresh whole milk the weight ratio of fat 3.2%	12.0	59.09	7.09
Vanilla powder	99.85	4.93	4.92
Sign up	—	2.35	—
Total			449.06
Output in finished product	88.0	490.90	431.99

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.0	20 maximum
total sugar, %	132.4	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	142.5	15 maximum
total fat, %	234	25-40
milk solids not fat (MSNF), %	7.6
proteins, %	34
alcohol, %	0.0

List of recipes

Nut filling (in cake # 295) included in recipes:

№295 Pastry "Sand tube" with nut mass

recipe number 1

Recipe on Nut filling contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Constructor ganache: Nut filling

Nut filling (in cake # 295) included in recipes:

Recipe on Nut filling contained in handbooks:

calculations, forms, documents: