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All groups → All products → Cakes → Sand cakes → Sand cakes with fruit filling and marshmallows → №303 Pastry "Sand" with citrus addition (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: №303 Pastry "Sand" with citrus addition (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 713.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	291.47	249.21
Citrus brew	69.0	200.14	138.10
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	161.93	136.02
Granulated sugar	99.85	107.95	107.79
Melange	27.0	37.78	10.20
Sign up	99.85	13.29	13.27
Citrus essence	—	1.48	—
Essence	—	1.08	—
Salt	96.5	1.08	1.04
Ammonium carbonic (E503(i))	—	0.27	—
Sign up	50.0	0.27	0.14
Total			655.77
Output in finished product	87.5	713.50	624.29

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.5	20 maximum
total sugar, %	250.8	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, %	127.2	15 maximum
total fat, %	135	25-40
milk solids not fat (MSNF), %	2.3
proteins, %	34
alcohol, %	0.0

List of recipes

Recipe on №303 Pastry "Sand" with citrus addition (sliced) contained in handbooks:

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

Constructor ganache: №303 Pastry "Sand" with citrus addition (sliced)

Recipe on №303 Pastry "Sand" with citrus addition (sliced) contained in handbooks:

calculations, forms, documents: