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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 No. 3 → 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 931.8 g
unfinished
products
in kind
in solids
Sign up74.0 285.94 211.59 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 224.06 188.21 
Flour, premium85.5 199.81 170.84 
Granulated sugar99.85190.86 190.57 
Fresh whole milk the weight ratio of fat 3.2%12.0 74.97 9.00 
Sign up27.0 35.72 9.64 
Chicken eggs [chicken egg] [2]27.0 19.99 5.40 
Cocoa powder [Skurikhin]95.0 14.59 13.86 
Potato starch80.0 1.26 1.01 
Essence—  0.79 —   
Sign up96.5 0.72 0.70 
Cognac—  0.46 —   
Vanilla powder99.850.43 0.43 
Ammonium carbonic (E503(i))—  0.18 —   
Baking soda (E500(ii))50.0 0.18 0.091
Total801.33 
Output in finished product82.3 931.80 766.88 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %17.720 maximum
total sugar, %387.125-30 minimum
cocoa butter, %2.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %11.210-16 maximum
dairy fat, %179.215 maximum
total fat, %19025-40
milk solids not fat (MSNF), %9.5
proteins, %35
alcohol, %0.1
List of recipes

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

calculations, forms, documents: