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All groups → All products → Cakes → Tiny cakes → # 365 Pastry "Potato" sprinkled → recipe number 2 → Constructor ganache

Constructor ganache: # 365 Pastry "Potato" sprinkled

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 541.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	155.28	41.93
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	125.48	105.41
Granulated sugar	99.85	93.01	92.87
Powdered sugar	99.85	83.73	83.61
Flour, premium	85.5	75.34	64.41
Sign up	74.0	50.19	37.14
Potato starch	80.0	18.60	14.88
Cognac	—	13.02	—
Cocoa powder [Skurikhin]	95.0	5.97	5.67
Vanilla powder	99.85	1.24	1.24
Sign up	—	1.08	—
Essence	—	0.93	—
Cognac or dessert wine	—	0.41	—
Total			447.15
Output in finished product	78.9	541.70	427.47

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.1	20 maximum
total sugar, %	200.1	25-30 minimum
cocoa butter, %	0.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	4.6	10-16 maximum
dairy fat, %	103.1	15 maximum
total fat, %	123	25-40
milk solids not fat (MSNF), %	11.9
proteins, %	33
alcohol, %	4.2

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Constructor ganache: # 365 Pastry "Potato" sprinkled

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