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All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → №332 Pastry "Tubules" and "Muftochki" with cream → recipe number 2 → Constructor ganache

Constructor ganache: №332 Pastry "Tubules" and "Muftochki" with cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 71.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	32.11	27.46
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.47	17.20
Fresh whole milk the weight ratio of fat 3.2%	12.0	19.32	2.32
Granulated sugar	99.85	10.04	10.02
Chicken eggs [chicken egg] [2]	27.0	4.40	1.19
Sign up	27.0	1.51	0.41
Powdered sugar	99.85	1.09	1.09
Salt	96.5	0.24	0.23
Citric acid (E330)	98.0	0.039	0.039
Vanilla powder	99.85	0.006	0.006
Sign up	—	0.002	—
Total			59.95
Output in finished product	80.5	71.30	57.43

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	19.5	20 maximum
total sugar, %	12.2	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, %	16.8	15 maximum
total fat, %	18	25-40
milk solids not fat (MSNF), %	1.9
proteins, %	4.5
alcohol, %	0.0

List of recipes

Constructor ganache: №332 Pastry "Tubules" and "Muftochki" with cream

Recipe on №332 Pastry "Tubules" and "Muftochki" with cream contained in handbooks:

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