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All groups → All products → Cakes → Biscuit sliced cakes → No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced) → recipe No. 4 → Constructor ganache

Constructor ganache: No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 831.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	337.29	336.79
Melange	27.0	204.56	55.23
Fruit filling	74.0	161.59	119.57
Water	—	108.71	—
Flour, premium	85.5	99.41	85.00
Sign up	84.0	31.95	26.84
Potato starch	80.0	24.55	19.64
Chicken eggs [chicken egg] [2]	27.0	19.17	5.18
Starch syrup	78.0	18.03	14.06
Cognac or dessert wine	—	5.99	—
Sign up	—	1.64	—
Vanilla powder	99.85	0.32	0.32
Essence of rum	—	0.23	—
Total			662.62
Output in finished product	73.9	831.70	614.25

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.1	20 maximum
total sugar, %	429.9	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, %	24.4	15 maximum
total fat, %	50	25-40
milk solids not fat (MSNF), %	0.4
proteins, %	38
alcohol, %	0.8

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Constructor ganache: No. 267 Pastry "Biscuit", glazed with lipstick, with cream (sliced)

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