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All groups → All products → Cakes → Sets of cakes → # 390 Pastry "Choux tube" → recipe number 1 → Constructor ganache

Constructor ganache: # 390 Pastry "Choux tube"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 948.2 g
unfinished
products
in kind
in solids
Sign up99.85452.93 452.25 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 223.00 187.32 
Water—  137.79 —   
Melange27.0 126.44 34.14 
Fresh whole milk the weight ratio of fat 3.2%12.0 110.37 13.24 
Sign up85.5 73.30 62.67 
Starch syrup78.0 43.11 33.62 
Chicken eggs [chicken egg] [2]27.0 29.43 7.95 
Vanilla powder99.851.81 1.81 
Essence—  1.00 —   
Sign up96.5 0.92 0.89 
Cognac or dessert wine—  0.72 —   
Total793.89 
Output in finished product80.0 948.20 758.96 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %20.020 maximum
total sugar, %460.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %179.315 maximum
total fat, %19825-40
milk solids not fat (MSNF), %12.5
proteins, %31
alcohol, %0.1
List of recipes

# 390 Pastry "Choux tube" (recipe number 1) included in recipes:

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

Recipe on # 390 Pastry "Choux tube" contained in handbooks:

calculations, forms, documents: