Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Puff pastries → Puff pastries with piece-baked semi-finished product → №334 Pastry "Tube" with marshmallows → recipe number 1 → Constructor ganache

Constructor ganache: №334 Pastry "Tube" with marshmallows

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 349.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	161.61	138.18
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	107.74	90.50
Granulated sugar	99.85	42.33	42.27
Fruit filling	74.0	42.14	31.18
Raw egg white	12.0	18.35	2.20
Sign up	—	10.55	—
Melange	27.0	8.19	2.21
Salt	96.5	1.29	1.25
Citric acid (E330)	98.0	0.41	0.40
Vanilla essence	—	0.39	—
Sign up	85.0	0.29	0.25
Total			308.45
Output in finished product	84.5	349.60	295.49

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.5	20 maximum
total sugar, %	72.8	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, %	85.2	15 maximum
total fat, %	88	25-40
milk solids not fat (MSNF), %	1.5
proteins, %	19
alcohol, %	0.0

List of recipes

Recipe on №334 Pastry "Tube" with marshmallows contained in handbooks:

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

Constructor ganache: №334 Pastry "Tube" with marshmallows

Recipe on №334 Pastry "Tube" with marshmallows contained in handbooks:

calculations, forms, documents: