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All groups → All products → Rolls → Different rolls → №479 Roll "Creamy" → recipe number 1 → Constructor ganache

Constructor ganache: №479 Roll "Creamy"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 119.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	47.19	12.74
Wheat flour 1s	85.5	28.60	24.46
Granulated sugar	99.85	28.32	28.28
Powdered sugar	99.85	18.57	18.54
Confectionery fat	99.7	14.90	14.85
Sign up	96.0	5.96	5.72
Essence	—	0.27	—
Vanilla essence	—	0.037	—
Total			104.59
Output in finished product	82.1	119.80	98.31

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.9	20 maximum
total sugar, %	46.5	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, %	2.3	15 maximum
total fat, %	22	25-40
milk solids not fat (MSNF), %	3.0
proteins, %	10.0
alcohol, %	0.0

List of recipes

Recipe on №479 Roll "Creamy" contained in handbooks:

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

Constructor ganache: №479 Roll "Creamy"

Recipe on №479 Roll "Creamy" contained in handbooks:

calculations, forms, documents: