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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №295 Pastry "Sand tube" with nut mass → recipe number 1 → Constructor ganache

Constructor ganache: №295 Pastry "Sand tube" with nut mass

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 881.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	213.96	182.93
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	204.96	172.17
Cream 20% fat [Light Cream]	30.0	184.24	55.27
Granulated sugar	99.85	112.33	112.17
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	92.20	34.11
Sign up	96.0	59.08	56.71
Powdered sugar	99.85	55.32	55.24
Fresh whole milk the weight ratio of fat 3.2%	12.0	19.70	2.36
Melange	27.0	19.45	5.25
Raw egg yolk	46.0	19.45	8.95
Sign up	99.85	4.73	4.72
Essence	—	1.57	—
Salt	96.5	0.78	0.75
Total			690.65
Output in finished product	75.0	881.80	660.95

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.0	20 maximum
total sugar, %	183.6	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, %	224.4	15 maximum
total fat, %	265	25-40
milk solids not fat (MSNF), %	28.1
proteins, %	45
alcohol, %	0.0

List of recipes

Recipe on №295 Pastry "Sand tube" with nut mass contained in handbooks:

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

Constructor ganache: №295 Pastry "Sand tube" with nut mass

Recipe on №295 Pastry "Sand tube" with nut mass contained in handbooks:

calculations, forms, documents: