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All groups → All products → Cakes → Sets of cakes → # 391 Pastry "Tartlet" → recipe number 1 → Constructor ganache

Constructor ganache: # 391 Pastry "Tartlet"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 704.8 g
unfinished
products
in kind
in solids
Sign up74.0 309.13 228.75 
Cocoa powder [Skurikhin]95.0 210.83 200.29 
Flour, premium85.5 78.31 66.95 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 73.13 61.43 
Granulated sugar99.8555.32 55.24 
Sign up12.0 17.54 2.11 
Melange27.0 10.15 2.74 
Chicken eggs [chicken egg] [2]27.0 4.68 1.26 
Essence—  0.29 —   
Salt96.5 0.29 0.28 
Sign up99.850.29 0.29 
Cognac or dessert wine—  0.12 —   
Ammonium carbonic (E503(i))—  0.073—   
Baking soda (E500(ii))50.0 0.0730.037
Total619.38 
Output in finished product84.1 704.80 592.74 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.920 maximum
total sugar, %271.325-30 minimum
cocoa butter, %30.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %161.410-16 maximum
dairy fat, %58.315 maximum
total fat, %9125-40
milk solids not fat (MSNF), %2.5
proteins, %61
alcohol, %0.0
List of recipes

# 391 Pastry "Tartlet" (recipe number 1) included in recipes:

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

Recipe on # 391 Pastry "Tartlet" contained in handbooks:

calculations, forms, documents: