Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Custard cakes → №348 Pastry "Tube" with protein cream → recipe number 1 → Constructor ganache

Constructor ganache: №348 Pastry "Tube" with protein cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 89.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	33.25	33.20
Melange	27.0	28.46	7.69
Raw egg white	12.0	16.63	2.00
Flour, premium	85.5	16.50	14.11
water	—	10.39	—
Sign up	84.0	8.25	6.93
Powdered sugar	99.85	3.17	3.17
Vanilla powder	99.85	1.25	1.25
Salt	96.5	0.21	0.20
Total			68.53
Output in finished product	73.4	89.20	65.51

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.6	20 maximum
total sugar, %	36.6	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, %	6.5	15 maximum
total fat, %	10.0	25-40
milk solids not fat (MSNF), %	0.1
proteins, %	7.0
alcohol, %	0.0

List of recipes

Recipe on №348 Pastry "Tube" with protein cream contained in handbooks:

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

Constructor ganache: №348 Pastry "Tube" with protein cream

Recipe on №348 Pastry "Tube" with protein cream contained in handbooks:

calculations, forms, documents: