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All groups → All products → Cakes → Combined cakes → No. 371 Pastry "Krakowskoe" (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: No. 371 Pastry "Krakowskoe" (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 914.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	367.29	366.74
Flour, premium	85.5	305.81	261.47
Roasted almond kernel	97.5	152.13	148.33
Raw egg white	12.0	132.32	15.88
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	129.05	108.40
Sign up	27.0	30.11	8.13
Essence	—	0.86	—
Salt	96.5	0.86	0.83
Ammonium carbonic (E503(i))	—	0.22	—
Baking soda (E500(ii))	50.0	0.22	0.11
Total			909.89
Output in finished product	94.5	914.70	864.39

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	5.5	20 maximum
total sugar, %	358.8	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, %	101.1	15 maximum
total fat, %	189	25-40
milk solids not fat (MSNF), %	1.8
proteins, %	80
alcohol, %	0.0

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Constructor ganache: No. 371 Pastry "Krakowskoe" (sliced)

Recipe on No. 371 Pastry "Krakowskoe" (sliced) contained in handbooks:

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