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All groups → All products → Cakes → Custard cakes → No. 350 Pastry "Custard ring" with custard → recipe number 1 → Constructor ganache

Constructor ganache: No. 350 Pastry "Custard ring" with custard

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 55.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	22.61	22.58
Fresh whole milk the weight ratio of fat 3.2%	12.0	18.52	2.22
Melange	27.0	12.29	3.32
Flour, premium	85.5	9.40	8.03
Water	—	8.41	—
Sign up	84.0	4.18	3.51
Chicken eggs [chicken egg] [2]	27.0	3.73	1.01
Starch syrup	78.0	1.95	1.52
Salt	96.5	0.089	0.086
Essence	—	0.045	—
Sign up	99.85	0.006	0.006
Cognac or dessert wine	—	0.002	—
Total			42.28
Output in finished product	72.4	55.80	40.42

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.6	20 maximum
total sugar, %	23.5	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, %	3.9	15 maximum
total fat, %	6.0	25-40
milk solids not fat (MSNF), %	1.6
proteins, %	3.5
alcohol, %	0.0

List of recipes

Recipe on No. 350 Pastry "Custard ring" with custard contained in handbooks:

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

Constructor ganache: No. 350 Pastry "Custard ring" with custard

Recipe on No. 350 Pastry "Custard ring" with custard contained in handbooks:

calculations, forms, documents: