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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with fruit filling → №321 Pastry "Korzinochka" with rowan jam → recipe number 1 → Constructor ganache

Constructor ganache: №321 Pastry "Korzinochka" with rowan jam

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 922.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	355.30	255.81
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	215.41	180.95
Flour, premium	85.5	203.08	173.64
Granulated sugar	99.85	131.48	131.28
Fresh whole milk the weight ratio of fat 3.2%	12.0	67.12	8.05
Sign up	27.0	24.94	6.73
Chicken eggs [chicken egg] [2]	27.0	17.90	4.83
Vanilla powder	99.85	0.98	0.98
Essence	—	0.71	—
Salt	96.5	0.71	0.69
Sign up	—	0.39	—
Ammonium carbonic (E503(i))	—	0.18	—
Baking soda (E500(ii))	50.0	0.18	0.089
Total			763.06
Output in finished product	80.2	922.90	740.17

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	19.8	20 maximum
total sugar, %	136.4	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, %	174.5	15 maximum
total fat, %	182	25-40
milk solids not fat (MSNF), %	8.9
proteins, %	29
alcohol, %	0.0

List of recipes

Recipe on №321 Pastry "Korzinochka" with rowan jam contained in handbooks:

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

Constructor ganache: №321 Pastry "Korzinochka" with rowan jam

Recipe on №321 Pastry "Korzinochka" with rowan jam contained in handbooks:

calculations, forms, documents: