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All groups → All products → Cakes → Custard cakes → No. 345 Pastry "Shu" with creamy cream → recipe number 1 → Constructor ganache

Constructor ganache: No. 345 Pastry "Shu" with creamy cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 727.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	30.0	266.70	80.01
Melange	27.0	192.75	52.04
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	133.47	49.38
Flour, premium	85.5	111.74	95.53
Powdered sugar	99.85	97.76	97.61
Sign up	—	64.01	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	55.86	46.92
Vanilla powder	99.85	3.33	3.33
Salt	96.5	1.40	1.35
Total			426.18
Output in finished product	56.0	727.60	407.43

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	44.0	20 maximum
total sugar, %	114.1	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, %	133.8	15 maximum
total fat, %	157	25-40
milk solids not fat (MSNF), %	34.8
proteins, %	45
alcohol, %	0.0

List of recipes

Recipe on No. 345 Pastry "Shu" with creamy cream contained in handbooks:

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

Constructor ganache: No. 345 Pastry "Shu" with creamy cream

Recipe on No. 345 Pastry "Shu" with creamy cream contained in handbooks:

calculations, forms, documents: