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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 2 → Constructor ganache

Constructor ganache: # 333 Creamy Puff pastry

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 202.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	99.91	85.42
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	95.50	80.22
Powdered sugar	99.85	15.41	15.39
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	11.56	8.55
Melange	27.0	5.06	1.37
Sign up	96.5	0.80	0.77
Vanilla powder	99.85	0.28	0.28
Citric acid (E330)	98.0	0.13	0.13
Cognac or dessert wine	—	0.10	—
Total			192.14
Output in finished product	90.8	202.80	184.07

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.2	20 maximum
total sugar, %	23.5	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, %	76.4	15 maximum
total fat, %	78	25-40
milk solids not fat (MSNF), %	3.7
proteins, %	12
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: