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All groups → All products → Cakes → Custard cakes → №339 Pastry "Tube" with cream → recipe number 1 → Constructor ganache

Constructor ganache: №339 Pastry "Tube" with cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 240.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	95.56	95.42
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	63.39	53.25
Melange	27.0	48.41	13.07
Water	—	33.32	—
Fresh whole milk the weight ratio of fat 3.2%	12.0	29.23	3.51
Sign up	85.5	28.06	23.99
Chicken eggs [chicken egg] [2]	27.0	7.80	2.10
Starch syrup	78.0	7.76	6.05
Vanilla powder	99.85	0.48	0.48
Salt	96.5	0.35	0.34
Sign up	—	0.19	—
Essence	—	0.18	—
Total			198.21
Output in finished product	78.7	240.70	189.49

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.3	20 maximum
total sugar, %	97.4	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, %	50.9	15 maximum
total fat, %	58	25-40
milk solids not fat (MSNF), %	3.4
proteins, %	11
alcohol, %	0.0

List of recipes

№339 Pastry "Tube" with cream (recipe number 1) included in recipes:

# 418 Small cakes "Tbilisi set"

recipe number 1

Constructor ganache: №339 Pastry "Tube" with cream

№339 Pastry "Tube" with cream (recipe number 1) included in recipes:

Recipe on №339 Pastry "Tube" with cream contained in handbooks:

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