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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №308 Pastry "Basket" with cream of cream and jam → recipe number 1 → Constructor ganache

Constructor ganache: №308 Pastry "Basket" with cream of cream and jam

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 523.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	30.0	133.55	40.06
Flour, premium	85.5	107.15	91.61
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	73.06	61.37
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	66.83	24.73
Jam	72.0	53.91	38.81
Sign up	99.1	43.13	42.74
Powdered sugar	99.85	40.10	40.04
Granulated sugar	99.85	36.53	36.47
Melange	27.0	9.74	2.63
Raw egg yolk	46.0	9.74	4.48
Sign up	99.85	2.06	2.06
Essence	—	0.39	—
Salt	96.5	0.39	0.38
Total			385.39
Output in finished product	70.4	523.90	368.82

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	29.6	20 maximum
total sugar, %	140.6	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, %	102.6	15 maximum
total fat, %	122	25-40
milk solids not fat (MSNF), %	18.1
proteins, %	20
alcohol, %	0.0

List of recipes

Constructor ganache: №308 Pastry "Basket" with cream of cream and jam

Recipe on №308 Pastry "Basket" with cream of cream and jam contained in handbooks:

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