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All groups → All products → Cakes → Sets of cakes → №382 Pastries "Rhombics" → recipe number 1 → Constructor ganache

Constructor ganache: №382 Pastries "Rhombics"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 372.4 g
unfinished
products
in kind
in solids
Sign up99.85149.46 149.24 
Melange27.0 81.21 21.93 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 61.12 51.34 
Water—  51.09 —   
Flour, premium85.5 39.47 33.74 
Sign up12.0 36.20 4.34 
Potato starch80.0 9.74 7.80 
Chicken eggs [chicken egg] [2]27.0 9.65 2.61 
Cognac or dessert wine—  4.58 —   
Fruit filling74.0 4.39 3.25 
Sign up95.0 1.91 1.81 
Vanilla powder99.850.59 0.59 
Essence—  0.49 —   
Essence of rum—  0.17 —   
Total276.65 
Output in finished product69.2 372.40 257.56 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %30.820 maximum
total sugar, %145.625-30 minimum
cocoa butter, %0.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %1.410-16 maximum
dairy fat, %48.015 maximum
total fat, %5925-40
milk solids not fat (MSNF), %3.8
proteins, %17
alcohol, %0.6
List of recipes

№382 Pastries "Rhombics" (recipe number 1) included in recipes:

№381 Small cakes "Leningrad set"recipe number 1
№380 Small cakes "Dessert set"recipe number 1

Recipe on №382 Pastries "Rhombics" contained in handbooks:

calculations, forms, documents: