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All groups → All products → Cakes → Puff pastries → Puff sliced cakes → №326 Puff pastry with cream (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: №326 Puff pastry with cream (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 251.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	109.01	91.57
Flour, premium	85.5	107.57	91.97
Granulated sugar	99.85	33.14	33.09
Fresh whole milk the weight ratio of fat 3.2%	12.0	22.09	2.65
Powdered sugar	99.85	5.92	5.91
Sign up	27.0	5.89	1.59
Melange	27.0	5.45	1.47
Salt	96.5	0.86	0.83
Vanilla powder	99.85	0.36	0.36
Cognac or dessert wine	—	0.14	—
Sign up	98.0	0.14	0.14
Total			229.59
Output in finished product	86.7	251.40	217.88

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.3	20 maximum
total sugar, %	40.8	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, %	86.0	15 maximum
total fat, %	88	25-40
milk solids not fat (MSNF), %	3.4
proteins, %	13
alcohol, %	0.0

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Constructor ganache: №326 Puff pastry with cream (sliced)

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