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All groups → All products → Rolls → Different rolls → №478 Roll "Saamo" → recipe number 1 → Constructor ganache

Constructor ganache: №478 Roll "Saamo"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 492.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	197.50	197.21
Melange	27.0	115.10	31.08
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	73.11	61.41
water	—	69.53	—
Flour, premium	85.5	55.94	47.83
Sign up	12.0	30.77	3.69
Potato starch	80.0	13.81	11.05
Chicken eggs [chicken egg] [2]	27.0	8.21	2.22
Powdered sugar	99.85	5.00	4.99
Cognac or dessert wine	—	3.14	—
Sign up	96.0	2.91	2.80
Starch syrup	78.0	2.07	1.61
Essence	—	0.75	—
Vanilla powder	99.85	0.73	0.73
Agar (E406)	85.0	0.21	0.18
Sign up	—	0.11	—
Citric acid (E330)	98.0	0.041	0.040
Food paint	—	0.020	—
Total			364.83
Output in finished product	69.7	492.20	342.94

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	30.3	20 maximum
total sugar, %	195.2	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, %	57.6	15 maximum
total fat, %	72	25-40
milk solids not fat (MSNF), %	3.6
proteins, %	22
alcohol, %	0.4

List of recipes

Recipe on №478 Roll "Saamo" contained in handbooks:

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

Constructor ganache: №478 Roll "Saamo"

Recipe on №478 Roll "Saamo" contained in handbooks:

calculations, forms, documents: