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All groups → All products → Cakes → Tiny cakes → # 365 Pastry "Potato" sprinkled → recipe number 1 → Constructor ganache

Constructor ganache: # 365 Pastry "Potato" sprinkled

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 79.3 g
unfinished
products
in kind
in solids
Sign up99.8526.55 26.51 
Melange27.0 22.47 6.07 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 14.82 12.45 
Flour, premium85.5 10.90 9.32 
Whole milk12.0 8.72 1.05 
Sign up80.0 2.69 2.15 
Powdered sugar99.852.46 2.46 
Chicken eggs [chicken egg] [2]27.0 2.33 0.63 
Cognac—  1.90 —   
Cocoa powder [Skurikhin]95.0 0.87 0.83 
Sign up—  0.16 —   
Vanilla powder99.850.14 0.14 
Essence—  0.13 —   
Cognac or dessert wine—  0.058—   
Total61.61 
Output in finished product74.0 79.30 58.71 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %26.020 maximum
total sugar, %28.625-30 minimum
cocoa butter, %0.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.710-16 maximum
dairy fat, %11.915 maximum
total fat, %1525-40
milk solids not fat (MSNF), %0.9
proteins, %4.5
alcohol, %0.6
List of recipes

Recipe on # 365 Pastry "Potato" sprinkled contained in handbooks:

calculations, forms, documents: