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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №312 Pastry "Basket" with protein cream → recipe number 2 → Constructor ganache

Constructor ganache: №312 Pastry "Basket" with protein cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 463.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	106.59	106.43
Fruit filling	74.0	98.39	72.81
Flour, premium	85.5	97.58	83.43
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	91.13	76.55
Raw egg white	12.0	35.22	4.23
Sign up	99.85	23.51	23.48
Fruit	70.0	21.02	14.71
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	14.77	10.93
Melange	27.0	12.65	3.42
Vanilla powder	99.85	3.01	3.00
Sign up	—	1.98	—
Essence	—	0.36	—
Salt	96.5	0.36	0.35
Cognac or dessert wine	—	0.12	—
Ammonium carbonic (E503(i))	—	0.091	—
Sign up	50.0	0.091	0.046
Total			399.36
Output in finished product	82.4	463.70	382.19

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.6	20 maximum
total sugar, %	204.9	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, %	73.2	15 maximum
total fat, %	76	25-40
milk solids not fat (MSNF), %	4.3
proteins, %	17
alcohol, %	0.0

List of recipes

Constructor ganache: №312 Pastry "Basket" with protein cream

Recipe on №312 Pastry "Basket" with protein cream contained in handbooks:

calculations, forms, documents: