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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 2 → 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 990.2 g
unfinished
products
in kind
in solids
Sign up85.5 346.85 296.56 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 270.55 227.26 
Granulated sugar99.85204.02 203.71 
Fruit filling74.0 186.42 137.95 
Fresh whole milk the weight ratio of fat 3.2%12.0 50.37 6.04 
Sign up27.0 44.96 12.14 
Chicken eggs [chicken egg] [2]27.0 13.43 3.63 
Cocoa powder [Skurikhin]95.0 9.80 9.31 
Essence—  1.29 —   
Salt96.5 1.28 1.24 
Sign up—  0.32 —   
Baking soda (E500(ii))50.0 0.32 0.16 
Cognac—  0.31 —   
Vanilla powder99.850.29 0.29 
Total898.30 
Output in finished product86.9 990.20 860.57 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %13.120 maximum
total sugar, %333.225-30 minimum
cocoa butter, %1.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %7.510-16 maximum
dairy fat, %215.415 maximum
total fat, %22725-40
milk solids not fat (MSNF), %8.1
proteins, %47
alcohol, %0.1
List of recipes

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

calculations, forms, documents: