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All groups → All products → Cakes → Puff pastries → Puff sliced cakes → №326 Puff pastry with cream (sliced) → recipe number 2 → Constructor ganache

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

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 401.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	185.68	158.75
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	118.66	99.68
Fresh whole milk the weight ratio of fat 3.2%	12.0	105.46	12.65
Granulated sugar	99.85	54.80	54.71
Chicken eggs [chicken egg] [2]	27.0	21.23	5.73
Sign up	99.85	9.51	9.50
Melange	27.0	8.75	2.36
Salt	96.5	1.38	1.33
Citric acid (E330)	98.0	0.23	0.22
Vanilla powder	99.85	0.034	0.034
Sign up	—	0.014	—
Total			344.98
Output in finished product	81.5	401.60	327.39

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	18.5	20 maximum
total sugar, %	69.5	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, %	96.1	15 maximum
total fat, %	101	25-40
milk solids not fat (MSNF), %	10.5
proteins, %	25
alcohol, %	0.0

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

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