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All groups → All products → Cupcakes → Yeast muffins → Margarine Cupcakes → №466 Cupcake "New" → recipe number 1 → Constructor ganache

Constructor ganache: №466 Cupcake "New"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 838.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	438.16	374.63
Granulated sugar	99.85	129.61	129.41
Margarine	84.0	124.59	104.66
Melange	27.0	101.18	27.32
Fresh whole milk the weight ratio of fat 3.2%	12.0	41.82	5.02
Sign up	25.0	25.09	6.27
Roasted kernels	97.5	15.89	15.49
Powdered sugar	99.85	8.36	8.35
Salt	96.5	1.68	1.62
Citrus essence	—	0.17	—
Total			672.76
Output in finished product	75.5	838.50	633.07

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.5	20 maximum
total sugar, %	141.9	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, %	1.3	15 maximum
total fat, %	122	25-40
milk solids not fat (MSNF), %	3.5
proteins, %	63
alcohol, %	0.0

List of recipes

Recipe on №466 Cupcake "New" contained in handbooks:

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

Constructor ganache: №466 Cupcake "New"

Recipe on №466 Cupcake "New" contained in handbooks:

calculations, forms, documents: