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All groups → All products → Cakes → Almond and nut cakes → №361 Pastry "Moscow" → recipe No. 3 → Constructor ganache

Constructor ganache: №361 Pastry "Moscow"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 805 g
unfinished
products
in kind
in solids
Sign up99.85338.17 337.66 
Raw egg white12.0 311.96 37.44 
Roasted kernels97.5 178.27 173.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 90.26 75.81 
Fresh whole milk the weight ratio of fat 3.2%12.0 87.06 10.45 
Sign up85.5 71.31 60.97 
Melange27.0 71.31 19.25 
Chicken eggs [chicken egg] [2]27.0 54.15 14.62 
Starch syrup78.0 21.77 16.98 
Vanilla powder99.853.12 3.12 
Sign up—  0.45 —   
Almond essence—  0.27 —   
Total750.11 
Output in finished product87.6 805.00 705.10 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.420 maximum
total sugar, %339.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %72.615 maximum
total fat, %17525-40
milk solids not fat (MSNF), %8.5
proteins, %100
alcohol, %0.1
List of recipes

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

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