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All groups → All products → Cakes → Airy cakes → №357 Pastry "Lada" → recipe number 1 → Constructor ganache

Constructor ganache: №357 Pastry "Lada"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 208 g
unfinished
products
in kind
in solids
Sign up99.85104.94 104.78 
Raw egg white12.0 69.61 8.35 
Roasted kernels97.5 23.98 23.38 
Jam72.0 19.99 14.40 
Chocolate glaze [Skurikhin]99.1 15.15 15.02 
Sign up84.0 13.51 11.35 
Flour, premium85.5 12.62 10.79 
Fresh whole milk the weight ratio of fat 3.2%12.0 8.00 0.96 
Fruit filling74.0 2.95 2.18 
Chicken eggs [chicken egg] [2]27.0 2.13 0.58 
Sign up99.851.46 1.46 
water—  0.37 —   
Cognac or dessert wine—  0.052—   
Total193.24 
Output in finished product88.3 208.00 183.58 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.720 maximum
total sugar, %124.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %10.815 maximum
total fat, %2825-40
milk solids not fat (MSNF), %0.9
proteins, %15
alcohol, %0.0
List of recipes

Recipe on №357 Pastry "Lada" contained in handbooks:

calculations, forms, documents: