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All groups → All products → Cakes → Sand cakes "Korzinochki" → "Baskets" with nut filling → №324 Pastry "Korzinochka" with nut filling and cream → recipe number 1 → Constructor ganache

Constructor ganache: №324 Pastry "Korzinochka" with nut filling and cream

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 500.4 g
unfinished
products
in kind
in solids
Sign up85.5 139.97 119.67 
Granulated sugar99.85125.97 125.78 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 102.17 85.82 
Fruit filling74.0 67.41 49.88 
Melange27.0 46.34 12.51 
Sign up97.5 42.06 41.01 
water—  16.16 —   
Fresh whole milk the weight ratio of fat 3.2%12.0 8.37 1.00 
Starch syrup78.0 3.51 2.74 
Chicken eggs [chicken egg] [2]27.0 2.23 0.60 
Sign up99.850.56 0.56 
Essence—  0.51 —   
Salt96.5 0.36 0.35 
Agar (E406)85.0 0.35 0.30 
Ammonium carbonic (E503(i))—  0.091—   
Sign up50.0 0.0910.046
Citric acid (E330)98.0 0.0700.069
Cognac or dessert wine—  0.055—   
Food paint—  0.034—   
Total440.35 
Output in finished product84.2 500.40 421.41 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.820 maximum
total sugar, %172.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %80.915 maximum
total fat, %10925-40
milk solids not fat (MSNF), %2.2
proteins, %31
alcohol, %0.0
List of recipes

Recipe on №324 Pastry "Korzinochka" with nut filling and cream contained in handbooks:

calculations, forms, documents: