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All groups → All products → Cakes → Sets of cakes → №408 Pastry "Yuzhnoye" (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: №408 Pastry "Yuzhnoye" (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 924.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	317.55	85.74
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	312.50	262.50
Powdered sugar	99.85	240.76	240.40
Flour, premium	85.5	148.15	126.67
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	61.49	45.50
Sign up	95.0	25.48	24.21
Vanilla powder	99.85	0.72	0.72
Cognac or dessert wine	—	0.51	—
Total			785.73
Output in finished product	80.7	924.40	745.66

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	19.3	20 maximum
total sugar, %	268.6	25-30 minimum
cocoa butter, %	3.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	19.3	10-16 maximum
dairy fat, %	249.7	15 maximum
total fat, %	291	25-40
milk solids not fat (MSNF), %	16.7
proteins, %	66
alcohol, %	0.1

List of recipes

№408 Pastry "Yuzhnoye" (sliced) (recipe number 1) included in recipes:

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recipe number 1

Recipe on №408 Pastry "Yuzhnoye" (sliced) contained in handbooks:

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

Constructor ganache: №408 Pastry "Yuzhnoye" (sliced)

№408 Pastry "Yuzhnoye" (sliced) (recipe number 1) included in recipes:

Recipe on №408 Pastry "Yuzhnoye" (sliced) contained in handbooks:

calculations, forms, documents: