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All groups → All products → Cakes → Biscuit sliced cakes → No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 771.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	380.03	379.46
Melange	27.0	146.76	39.62
Fruit filling	74.0	87.11	64.46
Flour, premium	85.5	71.32	60.98
Raw egg white	12.0	67.35	8.08
Sign up	84.0	48.53	40.77
water	—	41.85	—
Fresh whole milk the weight ratio of fat 3.2%	12.0	28.74	3.45
Potato starch	80.0	17.61	14.09
Starch syrup	78.0	17.13	13.36
Sign up	27.0	7.66	2.07
Vanilla powder	99.85	5.52	5.51
Essence	—	1.28	—
Cognac or dessert wine	—	0.19	—
Total			631.86
Output in finished product	75.9	771.50	585.73

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.1	20 maximum
total sugar, %	425.5	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, %	38.0	15 maximum
total fat, %	56	25-40
milk solids not fat (MSNF), %	3.0
proteins, %	34
alcohol, %	0.0

List of recipes

Constructor ganache: No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced)

Recipe on No. 260 Pastry "Biscuit", glazed with lipstick, with protein cream (sliced) contained in handbooks:

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