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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №288 Pastry "Shortbread" with cream (sliced) → recipe No. 6 → Constructor ganache

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

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 981.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	365.47	312.48
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	329.68	276.93
Granulated sugar	99.85	262.00	261.61
Chicken eggs [chicken egg] [2]	27.0	75.98	20.52
Melange	27.0	47.38	12.79
Sign up	70.0	30.21	21.15
Essence	—	1.36	—
Salt	96.5	1.35	1.31
Vanilla powder	99.85	1.26	1.26
Cognac or dessert wine	—	0.63	—
Sign up	—	0.34	—
Baking soda (E500(ii))	50.0	0.34	0.17
Total			908.21
Output in finished product	88.5	981.90	869.16

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.5	20 maximum
total sugar, %	260.3	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, %	260.3	15 maximum
total fat, %	278	25-40
milk solids not fat (MSNF), %	4.7
proteins, %	53
alcohol, %	0.1

List of recipes

Recipe on №288 Pastry "Shortbread" with cream (sliced) contained in handbooks:

1986 Collection of recipes for flour confectionery and bakery products for catering

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

Recipe on №288 Pastry "Shortbread" with cream (sliced) contained in handbooks:

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