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All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → # 333 Creamy Puff pastry → recipe number 1 → Constructor ganache

Constructor ganache: # 333 Creamy Puff pastry

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 807.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	395.82	338.42
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	356.42	299.39
Granulated sugar	99.85	82.20	82.08
Fresh whole milk the weight ratio of fat 3.2%	12.0	54.80	6.58
Melange	27.0	20.06	5.42
Sign up	27.0	14.61	3.95
Salt	96.5	3.16	3.05
Vanilla powder	99.85	0.90	0.90
Citric acid (E330)	98.0	0.52	0.51
Cognac or dessert wine	—	0.36	—
Total			740.30
Output in finished product	87.8	807.50	709.21

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.2	20 maximum
total sugar, %	90.9	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, %	283.4	15 maximum
total fat, %	291	25-40
milk solids not fat (MSNF), %	9.7
proteins, %	47
alcohol, %	0.0

List of recipes

Recipe on # 333 Creamy Puff pastry contained in handbooks:

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

Constructor ganache: # 333 Creamy Puff pastry

Recipe on # 333 Creamy Puff pastry contained in handbooks:

calculations, forms, documents: