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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → №284 Pastry "Boucher" glazed with white lipstick → recipe number 1 → Constructor ganache

Constructor ganache: №284 Pastry "Boucher" glazed with white lipstick

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 450.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	144.08	143.86
Cream 20% fat [Light Cream]	30.0	114.47	34.34
Raw egg white	12.0	71.58	8.59
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	57.28	21.20
Flour, premium	85.5	54.35	46.47
Sign up	46.0	47.72	21.95
Powdered sugar	99.85	34.37	34.32
Water	—	32.12	—
Starch syrup	78.0	14.45	11.27
Vanilla powder	99.85	1.49	1.48
Sign up	95.0	1.10	1.04
Essence	—	0.65	—
Citric acid (E330)	98.0	0.21	0.21
Total			324.74
Output in finished product	67.6	450.30	304.28

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	32.4	20 maximum
total sugar, %	181.4	25-30 minimum
cocoa butter, %	0.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.8	10-16 maximum
dairy fat, %	37.7	15 maximum
total fat, %	51	25-40
milk solids not fat (MSNF), %	14.3
proteins, %	23
alcohol, %	0.0

List of recipes

Recipe on №284 Pastry "Boucher" glazed with white lipstick contained in handbooks:

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

Constructor ganache: №284 Pastry "Boucher" glazed with white lipstick

Recipe on №284 Pastry "Boucher" glazed with white lipstick contained in handbooks:

calculations, forms, documents: