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All groups → All products → Cakes → Sets of cakes → №403 Pastry "Air" with cream and jam → recipe number 1 → Constructor ganache

Constructor ganache: №403 Pastry "Air" with cream and jam

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 852.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	391.08	281.58
Granulated sugar	99.85	292.24	291.80
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	129.99	109.19
Raw egg white	12.0	70.42	8.45
Fresh whole milk the weight ratio of fat 3.2%	12.0	62.67	7.52
Sign up	27.0	9.28	2.51
Vanilla powder	99.85	2.57	2.56
Cognac	—	0.46	—
Agar (E406)	85.0	0.14	0.12
Total			703.73
Output in finished product	78.4	852.30	668.54

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.6	20 maximum
total sugar, %	544.3	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, %	103.8	15 maximum
total fat, %	106	25-40
milk solids not fat (MSNF), %	7.1
proteins, %	13
alcohol, %	0.1

List of recipes

№403 Pastry "Air" 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: №403 Pastry "Air" with cream and jam

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

Recipe on №403 Pastry "Air" with cream and jam contained in handbooks:

calculations, forms, documents: