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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №309 Pastry "Korzinochka" with creamy cream and chocolate glaze → recipe number 1 → Constructor ganache

Constructor ganache: №309 Pastry "Korzinochka" with creamy cream and chocolate glaze

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 574.3 g
unfinished
products
in kind
in solids
Sign up30.0 139.64 41.89 
Flour, premium85.5 122.76 104.96 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 82.72 69.49 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 69.88 25.86 
Jam72.0 59.06 42.52 
Sign up99.1 47.24 46.82 
Powdered sugar99.8541.93 41.87 
Granulated sugar99.8540.01 39.95 
Melange27.0 19.95 5.39 
Raw egg yolk46.0 10.67 4.91 
Sign up—  3.08 —   
Vanilla powder99.852.17 2.17 
Salt96.5 0.50 0.48 
Essence—  0.43 —   
Total426.30 
Output in finished product71.0 574.30 407.97 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %29.020 maximum
total sugar, %151.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %112.315 maximum
total fat, %13525-40
milk solids not fat (MSNF), %19.0
proteins, %24
alcohol, %0.0
List of recipes

Recipe on №309 Pastry "Korzinochka" with creamy cream and chocolate glaze contained in handbooks:

calculations, forms, documents: