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All groups → All products → Rolls → Different rolls → №478 Roll "Saamo" → recipe No. 3 → Constructor ganache

Constructor ganache: №478 Roll "Saamo"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 443.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	66.0	123.49	81.50
Granulated sugar	99.85	117.31	117.14
Melange	27.0	104.97	28.34
Water	—	60.14	—
Flour, premium	85.5	51.01	43.62
Sign up	84.0	17.20	14.45
Powdered sugar	99.85	13.73	13.71
Potato starch	80.0	12.60	10.08
Cocoa powder [Skurikhin]	95.0	8.23	7.82
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.88	5.09
Sign up	—	4.43	—
Starch syrup	78.0	1.88	1.47
Essence	—	0.69	—
Agar (E406)	85.0	0.19	0.16
Essence of rum	—	0.18	—
Sign up	99.85	0.17	0.17
Citric acid (E330)	98.0	0.038	0.037
Food paint	—	0.018	—
Total			323.59
Output in finished product	68.5	443.90	304.17

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	31.5	20 maximum
total sugar, %	205.4	25-30 minimum
cocoa butter, %	1.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	6.2	10-16 maximum
dairy fat, %	13.9	15 maximum
total fat, %	27	25-40
milk solids not fat (MSNF), %	1.6
proteins, %	21
alcohol, %	0.6

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: