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All groups → All products → Cakes → Sand cakes → Sand cakes with fruit filling and marshmallows → №306 Pastry "Lela" (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: №306 Pastry "Lela" (sliced)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 619.8 g
unfinished
products
in kind
in solids
Sign up74.0 215.45 159.43 
Flour, premium85.5 157.54 134.70 
Granulated sugar99.85140.44 140.23 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.56 80.27 
Raw egg white12.0 32.21 3.86 
Sign up27.0 20.42 5.51 
water—  18.52 —   
Fresh whole milk the weight ratio of fat 3.2%12.0 5.20 0.62 
Chicken eggs [chicken egg] [2]27.0 1.39 0.37 
Cocoa powder [Skurikhin]95.0 1.01 0.96 
Sign up—  0.68 —   
Essence—  0.59 —   
Salt96.5 0.58 0.56 
Agar (E406)85.0 0.51 0.44 
Citric acid (E330)98.0 0.34 0.33 
Sign up—  0.15 —   
Baking soda (E500(ii))50.0 0.15 0.074
Cognac—  0.032—   
Vanilla powder99.850.0300.030
Total527.41 
Output in finished product80.9 619.80 501.57 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %19.120 maximum
total sugar, %283.625-30 minimum
cocoa butter, %0.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.810-16 maximum
dairy fat, %75.115 maximum
total fat, %7925-40
milk solids not fat (MSNF), %1.8
proteins, %23
alcohol, %0.0
List of recipes

Recipe on №306 Pastry "Lela" (sliced) contained in handbooks:

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