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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №288 Pastry "Shortbread" with cream (sliced) → recipe No. 3 → Constructor ganache

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

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 189.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	70.53	60.31
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	69.88	58.70
Granulated sugar	99.85	26.12	26.08
Powdered sugar	99.85	16.37	16.35
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	12.28	9.09
Sign up	27.0	9.14	2.47
Fruit	70.0	5.83	4.08
Cocoa powder [Skurikhin]	95.0	2.97	2.82
Essence	—	0.26	—
Salt	96.5	0.26	0.25
Sign up	99.85	0.14	0.14
Cognac or dessert wine	—	0.10	—
Ammonium carbonic (E503(i))	—	0.066	—
Baking soda (E500(ii))	50.0	0.066	0.033
Total			180.32
Output in finished product	91.1	189.50	172.56

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.9	20 maximum
total sugar, %	49.0	25-30 minimum
cocoa butter, %	0.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	2.3	10-16 maximum
dairy fat, %	56.2	15 maximum
total fat, %	58	25-40
milk solids not fat (MSNF), %	3.5
proteins, %	10.0
alcohol, %	0.0

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

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