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All groups → All products → Cakes → Almond and nut cakes → №361 Pastry "Moscow" → recipe number 1 → Constructor ganache

Constructor ganache: №361 Pastry "Moscow"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 68.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	28.35	28.31
Raw egg white	12.0	26.52	3.18
Roasted kernels	97.5	15.15	14.78
Fresh whole milk the weight ratio of fat 3.2%	12.0	12.25	1.47
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	8.19	6.88
Sign up	85.5	6.06	5.18
Melange	27.0	6.06	1.64
Starch syrup	78.0	1.85	1.44
Chicken eggs [chicken egg] [2]	27.0	1.29	0.35
Vanilla powder	99.85	0.27	0.27
Sign up	—	0.032	—
Almond essence	—	0.023	—
Total			63.50
Output in finished product	86.8	68.80	59.69

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.2	20 maximum
total sugar, %	28.7	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, %	6.7	15 maximum
total fat, %	15	25-40
milk solids not fat (MSNF), %	1.1
proteins, %	8.0
alcohol, %	0.0

List of recipes

Recipe on №361 Pastry "Moscow" contained in handbooks:

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

Constructor ganache: №361 Pastry "Moscow"

Recipe on №361 Pastry "Moscow" contained in handbooks:

calculations, forms, documents: