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 → №352 Pastry "Tube" and "Shu" with cheese → recipe number 1 → Constructor ganache

Constructor ganache: №352 Pastry "Tube" and "Shu" with cheese

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 221 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	50.0	89.34	44.67
Melange	27.0	87.56	23.64
Flour, premium	85.5	50.76	43.40
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	31.33	26.32
water	—	29.08	—
Sign up	12.0	17.87	2.14
Salt	96.5	0.64	0.61
Total			140.78
Output in finished product	60.9	221.00	134.59

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	39.1	20 maximum
total sugar, %	2.4	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, %	25.3	15 maximum
total fat, %	36	25-40
milk solids not fat (MSNF), %	2.0
proteins, %	17
alcohol, %	0.0

List of recipes

Recipe on №352 Pastry "Tube" and "Shu" with cheese contained in handbooks:

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

Constructor ganache: №352 Pastry "Tube" and "Shu" with cheese

Recipe on №352 Pastry "Tube" and "Shu" with cheese contained in handbooks:

calculations, forms, documents: