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All groups → All products → Cakes → Almond and nut cakes → №359 Pastry "Ideal" (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: №359 Pastry "Ideal" (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 353.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	140.33	140.12
Raw egg white	12.0	110.78	13.29
Roasted almond kernel	97.5	73.86	72.01
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	68.50	57.54
Fresh whole milk the weight ratio of fat 3.2%	12.0	44.32	5.32
Sign up	27.0	11.82	3.19
Praline	99.0	11.18	11.06
Flour, premium	85.5	11.08	9.47
Cocoa powder [Skurikhin]	95.0	8.62	8.19
Vanilla powder	99.85	2.78	2.77
Sign up	—	0.27	—
Total			322.97
Output in finished product	85.9	353.30	303.60

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	14.1	20 maximum
total sugar, %	144.3	25-30 minimum
cocoa butter, %	1.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	6.5	10-16 maximum
dairy fat, %	54.5	15 maximum
total fat, %	100	25-40
milk solids not fat (MSNF), %	4.6
proteins, %	33
alcohol, %	0.1

List of recipes

Recipe on №359 Pastry "Ideal" (sliced) contained in handbooks:

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

Constructor ganache: №359 Pastry "Ideal" (sliced)

Recipe on №359 Pastry "Ideal" (sliced) contained in handbooks:

calculations, forms, documents: