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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → # 317 Pastry "Korzinochka" with cream and fruit filling → recipe number 1 → Constructor ganache

Constructor ganache: # 317 Pastry "Korzinochka" with cream and fruit filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 403.2 g
unfinished
products
in kind
in solids
Sign up74.0 123.72 91.55 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 102.18 85.83 
Flour, premium85.5 86.46 73.92 
Granulated sugar99.8583.12 82.99 
Fresh whole milk the weight ratio of fat 3.2%12.0 32.79 3.94 
Sign up27.0 15.46 4.17 
Chicken eggs [chicken egg] [2]27.0 8.75 2.36 
Potato starch80.0 0.54 0.44 
Vanilla powder99.850.54 0.54 
Essence—  0.34 —   
Sign up96.5 0.31 0.30 
Cognac or dessert wine—  0.22 —   
Ammonium carbonic (E503(i))—  0.079—   
Baking soda (E500(ii))50.0 0.0790.039
Total346.08 
Output in finished product82.1 403.20 331.19 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %17.920 maximum
total sugar, %168.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %81.715 maximum
total fat, %8525-40
milk solids not fat (MSNF), %4.2
proteins, %14
alcohol, %0.0
List of recipes

# 317 Pastry "Korzinochka" with cream and fruit filling (recipe number 1) included in recipes:

# 418 Small cakes "Tbilisi set"recipe number 1

Recipe on # 317 Pastry "Korzinochka" with cream and fruit filling contained in handbooks:

calculations, forms, documents: