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All groups → All products → Cakes → Custard cakes → №340 Pastry "Tube" with custard → recipe number 1 → Constructor ganache

Constructor ganache: №340 Pastry "Tube" with custard

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 447.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	178.19	177.92
Fresh whole milk the weight ratio of fat 3.2%	12.0	162.79	19.53
Melange	27.0	90.69	24.49
Flour, premium	85.5	72.52	62.01
Water	—	61.32	—
Sign up	27.0	32.77	8.85
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	31.67	26.61
Starch syrup	78.0	14.04	10.95
Cocoa powder [Skurikhin]	95.0	4.11	3.90
Salt	96.5	0.66	0.63
Sign up	—	0.32	—
Vanilla powder	99.85	0.052	0.052
Cognac or dessert wine	—	0.021	—
Total			334.95
Output in finished product	71.6	447.30	320.21

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.4	20 maximum
total sugar, %	185.3	25-30 minimum
cocoa butter, %	0.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	3.1	10-16 maximum
dairy fat, %	30.0	15 maximum
total fat, %	45	25-40
milk solids not fat (MSNF), %	14.1
proteins, %	28
alcohol, %	0.0

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Constructor ganache: №340 Pastry "Tube" with custard

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