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All groups → All products → Cakes → Airy cakes → No. 356 Pastry "Air" with cream (double) → recipe number 2 → Constructor ganache

Constructor ganache: No. 356 Pastry "Air" with cream (double)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 859.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	459.63	458.94
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	206.79	173.71
Raw egg white	12.0	172.36	20.68
Powdered sugar	99.85	110.29	110.12
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	82.71	61.21
Sign up	99.85	5.49	5.48
Cognac or dessert wine	—	0.68	—
Total			830.13
Output in finished product	91.7	859.60	788.63

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.3	20 maximum
total sugar, %	592.4	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, %	168.8	15 maximum
total fat, %	169	25-40
milk solids not fat (MSNF), %	19.4
proteins, %	24
alcohol, %	0.1

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Constructor ganache: No. 356 Pastry "Air" with cream (double)

Recipe on No. 356 Pastry "Air" with cream (double) contained in handbooks:

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