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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №289 Pastry "Pesochny" with fruit filling and cream (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: №289 Pastry "Pesochny" with fruit filling and cream (sliced)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 680.2 g
unfinished
products
in kind
in solids
Sign up85.5 238.26 203.71 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 191.43 160.80 
Granulated sugar99.85140.71 140.50 
Fruit filling74.0 128.05 94.76 
Fresh whole milk the weight ratio of fat 3.2%12.0 34.98 4.20 
Sign up27.0 30.89 8.34 
Chicken eggs [chicken egg] [2]27.0 9.33 2.52 
Essence—  0.89 —   
Salt96.5 0.88 0.85 
Vanilla powder99.850.57 0.57 
Sign up—  0.23 —   
Ammonium carbonic (E503(i))—  0.22 —   
Baking soda (E500(ii))50.0 0.22 0.11 
Total616.36 
Output in finished product86.8 680.20 590.47 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %13.220 maximum
total sugar, %229.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %152.415 maximum
total fat, %15925-40
milk solids not fat (MSNF), %5.7
proteins, %31
alcohol, %0.0
List of recipes

Recipe on №289 Pastry "Pesochny" with fruit filling and cream (sliced) contained in handbooks:

calculations, forms, documents: