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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №318 Pastry "Tartlet" with fruit filling and lipstick → recipe number 1 → Constructor ganache

Constructor ganache: №318 Pastry "Tartlet" with fruit filling and lipstick

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 127.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	74.0	60.42	44.71
Flour, premium	85.5	36.56	31.26
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.31	17.06
Granulated sugar	99.85	17.72	17.69
Melange	27.0	4.74	1.28
Sign up	—	1.39	—
Starch syrup	78.0	0.63	0.49
Essence	—	0.15	—
Salt	96.5	0.14	0.13
Ammonium carbonic (E503(i))	—	0.034	—
Sign up	50.0	0.034	0.017
Total			112.64
Output in finished product	84.8	127.10	107.79

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.2	20 maximum
total sugar, %	59.3	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, %	16.0	15 maximum
total fat, %	17	25-40
milk solids not fat (MSNF), %	0.3
proteins, %	4.5
alcohol, %	0.0

List of recipes

Recipe on №318 Pastry "Tartlet" with fruit filling and lipstick contained in handbooks:

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

Constructor ganache: №318 Pastry "Tartlet" with fruit filling and lipstick

Recipe on №318 Pastry "Tartlet" with fruit filling and lipstick contained in handbooks:

calculations, forms, documents: