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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with cream → №313 Pastry "Amateur basket" → recipe number 1 → Constructor ganache

Constructor ganache: №313 Pastry "Amateur basket"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 944.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	274.01	273.60
Flour, premium	85.5	258.90	221.36
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	245.32	206.07
Melange	27.0	158.69	42.85
Fresh whole milk the weight ratio of fat 3.2%	12.0	81.42	9.77
Sign up	70.0	42.76	29.93
Chicken eggs [chicken egg] [2]	27.0	21.71	5.86
Potato starch	80.0	16.00	12.80
Cognac	—	4.75	—
Essence	—	1.52	—
Sign up	99.85	1.34	1.33
Salt	96.5	0.72	0.69
Cognac or dessert wine	—	0.53	—
Essence of rum	—	0.29	—
Ammonium carbonic (E503(i))	—	0.18	—
Sign up	50.0	0.18	0.091
Total			804.35
Output in finished product	81.5	944.10	769.76

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	18.5	20 maximum
total sugar, %	273.7	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, %	196.2	15 maximum
total fat, %	220	25-40
milk solids not fat (MSNF), %	10.4
proteins, %	52
alcohol, %	1.6

List of recipes

Constructor ganache: №313 Pastry "Amateur basket"

Recipe on №313 Pastry "Amateur basket" contained in handbooks:

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