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All groups → All products → Cakes → Custard cakes → No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar → recipe number 1 → Constructor ganache

Constructor ganache: No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 110.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	39.48	33.16
Melange	27.0	32.26	8.71
Granulated sugar	99.85	24.21	24.18
Flour, premium	85.5	18.70	15.99
Fresh whole milk the weight ratio of fat 3.2%	12.0	14.53	1.74
Sign up	—	10.71	—
Powdered sugar	99.85	2.80	2.79
Chicken eggs [chicken egg] [2]	27.0	2.15	0.58
Vanilla powder	99.85	0.27	0.27
Salt	96.5	0.23	0.23
Sign up	—	0.11	—
Agar (E406)	85.0	0.032	0.027
Total			87.67
Output in finished product	76.0	110.30	83.82

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.0	20 maximum
total sugar, %	27.5	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, %	31.6	15 maximum
total fat, %	36	25-40
milk solids not fat (MSNF), %	1.8
proteins, %	7.0
alcohol, %	0.0

List of recipes

Recipe on No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar contained in handbooks:

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

Constructor ganache: No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar

Recipe on No. 347 Pastry "Tube" with cream, sprinkled with powdered sugar contained in handbooks:

calculations, forms, documents: