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All groups → All products → Cakes → Custard cakes → №349 Pastry "Custard ring" with cream → recipe number 1 → Constructor ganache

Constructor ganache: №349 Pastry "Custard ring" with cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 288.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	111.00	110.83
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	76.03	63.86
Melange	27.0	63.12	17.04
water	—	40.87	—
Flour, premium	85.5	36.59	31.29
Sign up	12.0	34.19	4.10
Chicken eggs [chicken egg] [2]	27.0	9.12	2.46
Starch syrup	78.0	8.96	6.99
Vanilla powder	99.85	0.56	0.56
Salt	96.5	0.46	0.44
Sign up	—	0.22	—
Essence	—	0.21	—
Total			237.57
Output in finished product	78.6	288.90	227.12

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.4	20 maximum
total sugar, %	113.2	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, %	61.0	15 maximum
total fat, %	70	25-40
milk solids not fat (MSNF), %	4.0
proteins, %	14
alcohol, %	0.0

List of recipes

Recipe on №349 Pastry "Custard ring" with cream contained in handbooks:

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

Constructor ganache: №349 Pastry "Custard ring" with cream

Recipe on №349 Pastry "Custard ring" with cream contained in handbooks:

calculations, forms, documents: