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All groups → All products → Cakes → Puff pastries → Puff sliced cakes → # 328 Puff pastry with custard (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: # 328 Puff pastry with custard (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 827 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	305.12	260.88
Fresh whole milk the weight ratio of fat 3.2%	12.0	291.69	35.00
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	189.24	158.96
Granulated sugar	99.85	151.56	151.33
Chicken eggs [chicken egg] [2]	27.0	58.72	15.85
Sign up	70.0	34.12	23.89
Starch syrup	78.0	17.06	13.31
Melange	27.0	13.65	3.69
Salt	96.5	2.15	2.08
Citric acid (E330)	98.0	0.36	0.35
Sign up	99.85	0.094	0.094
Cognac or dessert wine	—	0.038	—
Total			665.43
Output in finished product	76.4	827.00	631.50

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.6	20 maximum
total sugar, %	170.0	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, %	157.0	15 maximum
total fat, %	168	25-40
milk solids not fat (MSNF), %	27.0
proteins, %	48
alcohol, %	0.0

List of recipes

Recipe on # 328 Puff pastry with custard (sliced) contained in handbooks:

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

Constructor ganache: # 328 Puff pastry with custard (sliced)

Recipe on # 328 Puff pastry with custard (sliced) contained in handbooks:

calculations, forms, documents: