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All groups → All products → Cakes → Custard cakes → No. 341 Pastry "Tube" with sprinkling → recipe No. 6 → Constructor ganache

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

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 168.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	51.12	42.94
Melange	27.0	47.98	12.95
Granulated sugar	99.85	47.73	47.66
Flour, premium	85.5	26.50	22.66
Chicken eggs [chicken egg] [2]	27.0	23.59	6.37
Sign up	—	11.28	—
Cocoa powder [Skurikhin]	95.0	5.23	4.97
Powdered sugar	99.85	3.42	3.41
Potato starch	80.0	1.68	1.35
Vanilla powder	99.85	0.39	0.39
Sign up	96.5	0.25	0.24
Cognac or dessert wine	—	0.20	—
Essence	—	0.084	—
Total			142.94
Output in finished product	81.0	168.80	136.65

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	19.0	20 maximum
total sugar, %	50.6	25-30 minimum
cocoa butter, %	0.7	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	4.0	10-16 maximum
dairy fat, %	40.3	15 maximum
total fat, %	50	25-40
milk solids not fat (MSNF), %	0.7
proteins, %	13
alcohol, %	0.0

List of recipes

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

1986 Collection of recipes for flour confectionery and bakery products for catering

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

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

calculations, forms, documents: