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All groups → All products → Cakes → Biscuit sliced cakes → No. 273 Pastry "Chisinau" (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: No. 273 Pastry "Chisinau" (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 520 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	243.27	242.91
Melange	27.0	137.03	37.00
Water	—	77.01	—
Flour, premium	85.5	66.60	56.94
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	41.37	34.75
Sign up	12.0	24.50	2.94
Cocoa powder [Skurikhin]	95.0	13.70	13.02
Fruit filling	74.0	12.92	9.56
Starch syrup	78.0	11.69	9.12
Chicken eggs [chicken egg] [2]	27.0	6.53	1.76
Sign up	80.0	5.48	4.38
Cognac or dessert wine	—	4.50	—
Vanilla powder	99.85	0.40	0.40
Essence	—	0.27	—
Essence of rum	—	0.17	—
Total			412.78
Output in finished product	73.6	520.00	382.65

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.4	20 maximum
total sugar, %	242.1	25-30 minimum
cocoa butter, %	1.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	10.2	10-16 maximum
dairy fat, %	32.4	15 maximum
total fat, %	51	25-40
milk solids not fat (MSNF), %	2.6
proteins, %	28
alcohol, %	0.6

List of recipes

Recipe on No. 273 Pastry "Chisinau" (sliced) contained in handbooks:

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

Constructor ganache: No. 273 Pastry "Chisinau" (sliced)

Recipe on No. 273 Pastry "Chisinau" (sliced) contained in handbooks:

calculations, forms, documents: