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All groups → All products → Cakes → Combined cakes → No. 373 Pastry "Tenderness" (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: No. 373 Pastry "Tenderness" (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 484.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	148.99	127.39
Granulated sugar	99.85	140.41	140.20
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	117.58	98.77
Melange	27.0	73.57	19.86
Cranberry jam syrup	72.0	30.38	21.87
Sign up	12.0	29.88	3.59
Water	—	17.70	—
Chicken eggs [chicken egg] [2]	27.0	7.97	2.15
Potato starch	80.0	6.95	5.56
Cognac or dessert wine	—	1.70	—
Sign up	—	0.80	—
Vanilla powder	99.85	0.49	0.49
Salt	96.5	0.45	0.43
Ammonium carbonic (E503(i))	—	0.11	—
Baking soda (E500(ii))	50.0	0.11	0.056
Sign up	—	0.060	—
Total			420.36
Output in finished product	81.7	484.40	395.98

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	18.3	20 maximum
total sugar, %	137.5	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, %	92.3	15 maximum
total fat, %	103	25-40
milk solids not fat (MSNF), %	4.1
proteins, %	26
alcohol, %	0.2

List of recipes

Recipe on No. 373 Pastry "Tenderness" (sliced) contained in handbooks:

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

Constructor ganache: No. 373 Pastry "Tenderness" (sliced)

Recipe on No. 373 Pastry "Tenderness" (sliced) contained in handbooks:

calculations, forms, documents: