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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №292 Pastry "Mushroom" with cream (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: №292 Pastry "Mushroom" with cream (sliced)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 90.3 g
unfinished
products
in kind
in solids
Sign up85.5 34.76 29.72 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 27.54 23.14 
Granulated sugar99.8521.27 21.24 
Fruit filling74.0 8.38 6.20 
Fresh whole milk the weight ratio of fat 3.2%12.0 5.23 0.63 
Sign up27.0 4.37 1.18 
Raw egg white12.0 1.42 0.17 
Chicken eggs [chicken egg] [2]27.0 1.40 0.38 
Raw egg yolk46.0 0.95 0.44 
Essence—  0.13 —   
Sign up96.5 0.12 0.12 
Vanilla powder99.850.0860.086
Cognac or dessert wine—  0.034—   
Ammonium carbonic (E503(i))—  0.031—   
Baking soda (E500(ii))50.0 0.0310.016
Sign up98.0 0.0040.004
Total83.31 
Output in finished product87.9 90.30 79.39 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.120 maximum
total sugar, %27.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %21.815 maximum
total fat, %2325-40
milk solids not fat (MSNF), %0.8
proteins, %4.5
alcohol, %0.0
List of recipes

Recipe on №292 Pastry "Mushroom" with cream (sliced) contained in handbooks:

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