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All groups → All products → Cakes → Custard cakes → No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugar → recipe number 1 → Constructor ganache

Constructor ganache: No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugar

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 627.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	30.0	206.80	62.04
Melange	27.0	196.88	53.16
Flour, premium	85.5	114.13	97.58
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	103.49	38.29
Powdered sugar	99.85	78.59	78.47
Sign up	—	65.38	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	57.06	47.93
Vanilla powder	99.85	2.59	2.58
Salt	96.5	1.43	1.38
Total			381.43
Output in finished product	58.1	627.70	364.64

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	41.9	20 maximum
total sugar, %	92.0	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, %	114.5	15 maximum
total fat, %	138	25-40
milk solids not fat (MSNF), %	27.2
proteins, %	44
alcohol, %	0.0

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Constructor ganache: No. 343 Pastry "Tube" with creamy cream, sprinkled with powdered sugar

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