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All groups → All products → Cupcakes → Yeast muffins → Butter cupcakes → №459 "Spring" cupcake → recipe number 1 → Constructor ganache

Constructor ganache: №459 "Spring" cupcake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 663.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	333.33	285.00
Granulated sugar	99.85	95.00	94.86
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	73.33	61.60
Melange	27.0	66.67	18.00
water	—	53.67	—
Sign up	80.0	33.33	26.66
Candied fruit	83.0	16.67	13.84
Pressed bakery yeast	25.0	13.33	3.33
Powdered sugar	99.85	6.67	6.66
Walnut kernel (raw)	94.0	6.67	6.27
Sign up	99.85	2.25	2.25
Salt	96.5	0.99	0.96
Total			519.42
Output in finished product	74.0	663.30	490.84

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.0	20 maximum
total sugar, %	137.2	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, %	57.2	15 maximum
total fat, %	71	25-40
milk solids not fat (MSNF), %	1.0
proteins, %	45
alcohol, %	0.0

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Constructor ganache: №459 "Spring" cupcake

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