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All groups → All products → Cakes → Sets of cakes → №384 Pastry "Cubes" → recipe number 1 → Constructor ganache

Constructor ganache: №384 Pastry "Cubes"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 938.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	375.71	375.15
Melange	27.0	206.09	55.64
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	155.29	130.44
Water	—	125.52	—
Flour, premium	85.5	100.16	85.63
Sign up	12.0	91.97	11.04
Potato starch	80.0	24.73	19.78
Chicken eggs [chicken egg] [2]	27.0	24.52	6.62
Fruit filling	74.0	11.55	8.55
Cognac or dessert wine	—	11.27	—
Sign up	95.0	4.81	4.57
Vanilla powder	99.85	1.51	1.51
Essence	—	1.24	—
Essence of rum	—	0.43	—
Total			698.94
Output in finished product	69.3	938.80	650.71

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	30.7	20 maximum
total sugar, %	366.5	25-30 minimum
cocoa butter, %	0.7	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	3.6	10-16 maximum
dairy fat, %	122.0	15 maximum
total fat, %	149	25-40
milk solids not fat (MSNF), %	9.7
proteins, %	42
alcohol, %	1.5

List of recipes

№384 Pastry "Cubes" (recipe number 1) included in recipes:

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

Recipe on №384 Pastry "Cubes" contained in handbooks:

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

Constructor ganache: №384 Pastry "Cubes"

№384 Pastry "Cubes" (recipe number 1) included in recipes:

Recipe on №384 Pastry "Cubes" contained in handbooks:

calculations, forms, documents: