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All groups → All products → Cakes → Biscuit sliced cakes → No. 270 Pastry "Ugolnichki" (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: No. 270 Pastry "Ugolnichki" (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 254.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	106.07	105.91
Melange	27.0	88.63	23.93
Flour, premium	85.5	43.07	36.83
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.08	16.87
Roasted kernels	97.5	14.18	13.83
Sign up	12.0	12.99	1.56
Water	—	11.14	—
Potato starch	80.0	7.11	5.68
Cocoa powder [Skurikhin]	95.0	6.94	6.59
Starch syrup	78.0	5.01	3.91
Sign up	27.0	3.46	0.94
Essence	—	0.38	—
Cognac	—	0.080	—
Vanilla powder	99.85	0.075	0.074
Total			216.12
Output in finished product	78.7	254.60	200.34

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.3	20 maximum
total sugar, %	102.4	25-30 minimum
cocoa butter, %	1.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	5.1	10-16 maximum
dairy fat, %	15.7	15 maximum
total fat, %	34	25-40
milk solids not fat (MSNF), %	1.3
proteins, %	21
alcohol, %	0.0

List of recipes

Recipe on No. 270 Pastry "Ugolnichki" (sliced) contained in handbooks:

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

Constructor ganache: No. 270 Pastry "Ugolnichki" (sliced)

Recipe on No. 270 Pastry "Ugolnichki" (sliced) contained in handbooks:

calculations, forms, documents: