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All groups → All products → Cakes → Sets of cakes → №401 Pastry "Basket" with cream and jam → recipe number 1 → Constructor ganache

Constructor ganache: №401 Pastry "Basket" with cream and jam

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 378.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	171.05	123.16
Flour, premium	85.5	81.52	69.70
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	77.64	65.22
Granulated sugar	99.85	56.19	56.11
Fresh whole milk the weight ratio of fat 3.2%	12.0	15.60	1.87
Sign up	27.0	10.57	2.85
Chicken eggs [chicken egg] [2]	27.0	2.31	0.62
Essence	—	0.30	—
Salt	96.5	0.30	0.29
Vanilla powder	99.85	0.29	0.29
Sign up	—	0.12	—
Ammonium carbonic (E503(i))	—	0.076	—
Baking soda (E500(ii))	50.0	0.076	0.038
Agar (E406)	85.0	0.034	0.029
Total			320.19
Output in finished product	81.0	378.30	306.42

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	19.0	20 maximum
total sugar, %	171.3	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	61.8	15 maximum
total fat, %	64	25-40
milk solids not fat (MSNF), %	2.4
proteins, %	11
alcohol, %	0.0

List of recipes

№401 Pastry "Basket" with cream and jam (recipe number 1) included in recipes:

	№393 Pastries "Moscow set"	recipe number 1
	No. 394 Small cakes "Jubilee set"	recipe number 1

Constructor ganache: №401 Pastry "Basket" with cream and jam

№401 Pastry "Basket" with cream and jam (recipe number 1) included in recipes:

Recipe on №401 Pastry "Basket" with cream and jam contained in handbooks:

calculations, forms, documents: