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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №289 Pastry "Pesochny" with fruit filling and cream (sliced) → recipe No. 3 → 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 881 g
unfinished
products
in kind
in solids
Sign up85.5 309.75 264.83 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 267.07 224.34 
Fruit filling74.0 166.48 123.19 
Granulated sugar99.85114.72 114.55 
Powdered sugar99.8550.66 50.58 
Sign up27.0 40.15 10.84 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 37.99 28.12 
Essence—  1.15 —   
Salt96.5 1.15 1.11 
Vanilla powder99.850.94 0.94 
Sign up—  0.31 —   
Ammonium carbonic (E503(i))—  0.29 —   
Baking soda (E500(ii))50.0 0.29 0.14 
Total818.64 
Output in finished product89.0 881.00 784.26 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.020 maximum
total sugar, %300.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %214.215 maximum
total fat, %22225-40
milk solids not fat (MSNF), %11.5
proteins, %40
alcohol, %0.0
List of recipes

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

calculations, forms, documents: