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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. 4 → 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 655.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	230.53	197.11
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	195.30	164.05
Fruit filling	74.0	123.90	91.69
Granulated sugar	99.85	85.38	85.25
Powdered sugar	99.85	35.85	35.80
Sign up	27.0	29.88	8.07
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	26.89	19.90
Cocoa powder [Skurikhin]	95.0	6.50	6.17
Essence	—	0.86	—
Salt	96.5	0.85	0.82
Sign up	99.85	0.31	0.31
Cognac or dessert wine	—	0.22	—
Ammonium carbonic (E503(i))	—	0.22	—
Baking soda (E500(ii))	50.0	0.22	0.11
Total			609.29
Output in finished product	89.0	655.70	583.70

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.0	20 maximum
total sugar, %	220.8	25-30 minimum
cocoa butter, %	0.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	5.0	10-16 maximum
dairy fat, %	156.6	15 maximum
total fat, %	163	25-40
milk solids not fat (MSNF), %	8.2
proteins, %	31
alcohol, %	0.0

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

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