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Constructor ganache: №315 Pastry "Korzinochka" with cream and fresh fruit

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 15.2 g
unfinished
products
in kind
in solids
Sign up20.0 5.20 1.04 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.66 3.08 
Flour, premium85.5 3.19 2.73 
Granulated sugar99.851.98 1.98 
Powdered sugar99.851.01 1.01 
Sign up74.0 0.76 0.56 
Apricot puree10.0 0.53 0.053
Melange27.0 0.41 0.11 
Vanilla powder99.850.0190.019
Essence—  0.012—   
Sign up96.5 0.0120.011
Cognac or dessert wine—  0.006—   
Ammonium carbonic (E503(i))—  0.003—   
Baking soda (E500(ii))50.0 0.0030.001
Total10.59 
Output in finished product66.7 15.20 10.13 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %33.320 maximum
total sugar, %3.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %2.915 maximum
total fat, %3.025-40
milk solids not fat (MSNF), %0.2
proteins, %0.4
alcohol, %0.0