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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №288 Pastry "Shortbread" with cream (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: №288 Pastry "Shortbread" with cream (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 218.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	80.96	69.22
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	74.92	62.94
Granulated sugar	99.85	56.59	56.50
Fresh whole milk the weight ratio of fat 3.2%	12.0	17.74	2.13
Melange	27.0	10.49	2.83
Sign up	70.0	6.69	4.68
Chicken eggs [chicken egg] [2]	27.0	4.73	1.28
Essence	—	0.30	—
Salt	96.5	0.30	0.29
Vanilla powder	99.85	0.29	0.29
Sign up	—	0.12	—
Ammonium carbonic (E503(i))	—	0.076	—
Baking soda (E500(ii))	50.0	0.076	0.038
Total			200.20
Output in finished product	87.6	218.80	191.59

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.4	20 maximum
total sugar, %	57.0	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, %	59.7	15 maximum
total fat, %	62	25-40
milk solids not fat (MSNF), %	2.6
proteins, %	11
alcohol, %	0.0

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Constructor ganache: №288 Pastry "Shortbread" with cream (sliced)

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