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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → No. 291 Pastry "Shortbread" with protein cream (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: No. 291 Pastry "Shortbread" with protein cream (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 906.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	361.34	308.95
Granulated sugar	99.85	239.66	239.30
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	200.74	168.62
Fruit filling	74.0	111.39	82.43
Raw egg white	12.0	52.91	6.35
Sign up	27.0	46.84	12.65
Powdered sugar	99.85	12.64	12.62
Vanilla powder	99.85	3.97	3.96
water	—	2.98	—
Essence	—	1.34	—
Sign up	96.5	1.34	1.29
Ammonium carbonic (E503(i))	—	0.34	—
Baking soda (E500(ii))	50.0	0.34	0.17
Total			836.33
Output in finished product	87.9	906.10	796.19

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.1	20 maximum
total sugar, %	327.0	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, %	157.7	15 maximum
total fat, %	167	25-40
milk solids not fat (MSNF), %	2.9
proteins, %	48
alcohol, %	0.0

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Constructor ganache: No. 291 Pastry "Shortbread" with protein cream (sliced)

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