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All groups → All products → Cakes → Tiny cakes → # 365 Pastry "Potato" sprinkled → recipe No. 3 → Constructor ganache

Constructor ganache: # 365 Pastry "Potato" sprinkled

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 742 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	257.26	256.88
Melange	27.0	211.32	57.06
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	130.69	109.78
Flour, premium	85.5	102.52	87.66
Chicken eggs [chicken egg] [2]	27.0	78.41	21.17
Sign up	80.0	25.31	20.25
Powdered sugar	99.85	23.12	23.09
Cognac	—	17.90	—
Cocoa powder [Skurikhin]	95.0	8.21	7.80
Essence of rum	—	1.49	—
Sign up	99.85	1.31	1.30
Essence	—	1.27	—
Cognac or dessert wine	—	0.65	—
Total			584.98
Output in finished product	75.4	742.00	559.24

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.6	20 maximum
total sugar, %	273.6	25-30 minimum
cocoa butter, %	1.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	6.3	10-16 maximum
dairy fat, %	103.1	15 maximum
total fat, %	139	25-40
milk solids not fat (MSNF), %	1.9
proteins, %	49
alcohol, %	5.8

List of recipes

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

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

Constructor ganache: # 365 Pastry "Potato" sprinkled

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

calculations, forms, documents: