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All groups → All products → Cakes → Custard cakes → №340 Pastry "Tube" with custard → recipe number 2 → Constructor ganache

Constructor ganache: №340 Pastry "Tube" with custard

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 444.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	140.35	140.13
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	96.76	81.28
Melange	27.0	90.15	24.34
Fresh whole milk the weight ratio of fat 3.2%	12.0	75.66	9.08
Flour, premium	85.5	66.92	57.22
Sign up	—	60.96	—
Chicken eggs [chicken egg] [2]	27.0	18.91	5.11
Starch syrup	78.0	13.96	10.89
Cocoa powder [Skurikhin]	95.0	4.08	3.88
Salt	96.5	0.65	0.63
Sign up	—	0.32	—
Vanillin	—	0.020	—
Total			332.55
Output in finished product	71.6	444.10	317.92

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.4	20 maximum
total sugar, %	145.5	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, %	78.6	15 maximum
total fat, %	92	25-40
milk solids not fat (MSNF), %	7.8
proteins, %	24
alcohol, %	0.0

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Constructor ganache: №340 Pastry "Tube" with custard

Recipe on №340 Pastry "Tube" with custard contained in handbooks:

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