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All groups → All products → Cakes → Waffle cakes → №379 Pastry "Wafer", glazed with chocolate glaze → recipe number 1 → Constructor ganache

Constructor ganache: №379 Pastry "Wafer", glazed with chocolate glaze

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 736.1 g
unfinished
products
in kind
in solids
Sign up99.0 397.86 393.88 
Chocolate glaze [Skurikhin]99.1 262.74 260.37 
Flour, premium85.5 109.88 93.95 
Raw egg yolk46.0 10.99 5.05 
Baking soda (E500(ii))50.0 0.55 0.27 
Sign up96.5 0.55 0.53 
Total754.06 
Output in finished product98.9 736.10 727.67 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.120 maximum
total sugar, %287.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %23625-40
milk solids not fat (MSNF), %0.0
proteins, %43
alcohol, %0.0
List of recipes

Recipe on №379 Pastry "Wafer", glazed with chocolate glaze contained in handbooks:

calculations, forms, documents: