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All groups → All products → Cakes → Puff pastries → Puff sliced cakes → №326 Puff pastry with cream (sliced) → recipe No. 3 → Constructor ganache

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

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 18.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	8.59	7.21
Flour, premium	85.5	7.84	6.70
Powdered sugar	99.85	2.22	2.22
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.34	1.00
Melange	27.0	0.40	0.11
Sign up	96.5	0.063	0.060
Vanilla powder	99.85	0.033	0.033
Cognac or dessert wine	—	0.011	—
Citric acid (E330)	98.0	0.010	0.010
Total			17.34
Output in finished product	90.4	18.20	16.46

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.6	20 maximum
total sugar, %	3.0	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, %	6.8	15 maximum
total fat, %	7.0	25-40
milk solids not fat (MSNF), %	0.4
proteins, %	1.0
alcohol, %	0.0

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

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