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All groups → All products → Cakes → Custard cakes → No. 341 Pastry "Tube" with sprinkling → recipe number 1 → Constructor ganache

Constructor ganache: No. 341 Pastry "Tube" with sprinkling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 656.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	210.73	177.01
Melange	27.0	186.54	50.37
Granulated sugar	99.85	185.92	185.64
Flour, premium	85.5	103.03	88.09
Fresh whole milk the weight ratio of fat 3.2%	12.0	102.14	12.26
Sign up	—	43.85	—
Chicken eggs [chicken egg] [2]	27.0	27.24	7.35
Powdered sugar	99.85	13.28	13.26
Potato starch	80.0	6.54	5.23
Vanilla powder	99.85	1.67	1.67
Sign up	96.5	0.96	0.92
Cognac or dessert wine	—	0.67	—
Essence	—	0.33	—
Total			541.81
Output in finished product	77.9	656.20	511.04

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.1	20 maximum
total sugar, %	198.2	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, %	167.1	15 maximum
total fat, %	192	25-40
milk solids not fat (MSNF), %	11.5
proteins, %	41
alcohol, %	0.1

List of recipes

Recipe on No. 341 Pastry "Tube" with sprinkling contained in handbooks:

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

Constructor ganache: No. 341 Pastry "Tube" with sprinkling

Recipe on No. 341 Pastry "Tube" with sprinkling contained in handbooks:

calculations, forms, documents: