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All groups → All products → Cakes → Airy cakes → No. 356 Pastry "Air" with cream (double) → recipe No. 3 → 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 373.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	267.50	267.10
Raw egg white	12.0	74.82	8.98
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	67.97	57.10
Chicken eggs [chicken egg] [2]	27.0	40.78	11.01
Vanilla powder	99.85	2.18	2.17
Sign up	—	0.34	—
Total			346.36
Output in finished product	88.1	373.40	329.04

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.9	20 maximum
total sugar, %	257.0	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, %	53.3	15 maximum
total fat, %	58	25-40
milk solids not fat (MSNF), %	1.0
proteins, %	13
alcohol, %	0.0

List of recipes

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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