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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №320 Pastry "Tartlet" with raspberry jam → recipe number 1 → Constructor ganache

Constructor ganache: №320 Pastry "Tartlet" with raspberry jam

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 726.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	217.96	156.93
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	191.17	160.59
Flour, premium	85.5	159.47	136.34
Granulated sugar	99.85	120.19	120.01
Fresh whole milk the weight ratio of fat 3.2%	12.0	67.28	8.07
Sign up	27.0	19.59	5.29
Chicken eggs [chicken egg] [2]	27.0	17.94	4.84
Roasted kernels	97.5	9.76	9.52
Vanilla powder	99.85	0.99	0.98
Essence	—	0.56	—
Sign up	96.5	0.56	0.54
Wine	—	0.39	—
Ammonium carbonic (E503(i))	—	0.14	—
Baking soda (E500(ii))	50.0	0.14	0.070
Total			603.19
Output in finished product	80.5	726.60	585.10

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	19.5	20 maximum
total sugar, %	268.9	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, %	155.1	15 maximum
total fat, %	166	25-40
milk solids not fat (MSNF), %	8.5
proteins, %	27
alcohol, %	0.0

List of recipes

Recipe on №320 Pastry "Tartlet" with raspberry jam contained in handbooks:

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

Constructor ganache: №320 Pastry "Tartlet" with raspberry jam

Recipe on №320 Pastry "Tartlet" with raspberry jam contained in handbooks:

calculations, forms, documents: