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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №315 Pastry "Korzinochka" with cream and fresh fruit → recipe No. 3 → Constructor ganache

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

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 328 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	20.0	112.23	22.45
Granulated sugar	99.85	73.66	73.55
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	69.17	58.11
Flour, premium	85.5	68.85	58.87
Chicken eggs [chicken egg] [2]	27.0	18.55	5.01
Sign up	10.0	11.49	1.15
Melange	27.0	8.93	2.41
Vanilla powder	99.85	0.31	0.31
Essence	—	0.26	—
Salt	96.5	0.25	0.25
Sign up	—	0.15	—
Ammonium carbonic (E503(i))	—	0.064	—
Baking soda (E500(ii))	50.0	0.064	0.032
Total			222.13
Output in finished product	64.8	328.00	212.58

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	35.2	20 maximum
total sugar, %	73.0	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, %	54.6	15 maximum
total fat, %	58	25-40
milk solids not fat (MSNF), %	1.0
proteins, %	11
alcohol, %	0.0

List of recipes

Recipe on №315 Pastry "Korzinochka" with cream and fresh fruit contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

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

Recipe on №315 Pastry "Korzinochka" with cream and fresh fruit contained in handbooks:

calculations, forms, documents: