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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №314 Pastry "Basket" with cream and fruit from compote → recipe number 2 → Constructor ganache

Constructor ganache: №314 Pastry "Basket" with cream and fruit from compote

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 43.8 g
unfinished
products
in kind
in solids
Sign up17.0 14.26 2.42 
Granulated sugar99.859.80 9.79 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 9.23 7.75 
Flour, premium85.5 9.13 7.81 
Fresh whole milk the weight ratio of fat 3.2%12.0 2.69 0.32 
Sign up10.0 1.59 0.16 
Melange27.0 1.18 0.32 
Chicken eggs [chicken egg] [2]27.0 0.72 0.19 
Cocoa powder [Skurikhin]95.0 0.52 0.50 
Essence—  0.034—   
Sign up96.5 0.0340.033
Cognac—  0.017—   
Vanilla powder99.850.0150.015
Ammonium carbonic (E503(i))—  0.009—   
Baking soda (E500(ii))50.0 0.0090.004
Total29.32 
Output in finished product64.1 43.80 28.06 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %35.920 maximum
total sugar, %9.825-30 minimum
cocoa butter, %0.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.410-16 maximum
dairy fat, %7.415 maximum
total fat, %8.025-40
milk solids not fat (MSNF), %0.4
proteins, %1.5
alcohol, %0.0
List of recipes

Recipe on №314 Pastry "Basket" with cream and fruit from compote contained in handbooks:

calculations, forms, documents: