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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №292 Pastry "Mushroom" with cream (sliced) → recipe number 2 → Constructor ganache

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

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 481.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	186.20	159.20
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	158.77	133.37
Granulated sugar	99.85	71.90	71.80
Fruit filling	74.0	44.88	33.21
Powdered sugar	99.85	31.22	31.18
Sign up	74.0	23.42	17.33
Melange	27.0	23.39	6.31
Raw egg white	12.0	7.63	0.92
Raw egg yolk	46.0	5.09	2.34
Essence	—	0.70	—
Sign up	96.5	0.67	0.64
Vanilla powder	99.85	0.58	0.58
Cognac or dessert wine	—	0.19	—
Ammonium carbonic (E503(i))	—	0.17	—
Baking soda (E500(ii))	50.0	0.17	0.084
Sign up	98.0	0.023	0.022
Total			456.98
Output in finished product	90.4	481.70	435.50

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.6	20 maximum
total sugar, %	145.9	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, %	126.7	15 maximum
total fat, %	133	25-40
milk solids not fat (MSNF), %	7.0
proteins, %	25
alcohol, %	0.0

List of recipes

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

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

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

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

calculations, forms, documents: