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All groups → All products → Cakes → Puff cakes → №163 Cake "Puff with confiture" → No. 163 → Constructor ganache

Constructor ganache: №163 Cake "Puff with confiture"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 362 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	156.92	134.17
Confiture	80.0	131.25	105.00
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	104.61	87.88
Melange	27.0	7.95	2.15
Powdered sugar	99.85	5.63	5.62
Sign up	96.5	1.25	1.21
Citric acid (E330)	98.0	0.21	0.20
Total			336.22
Output in finished product	88.2	362.00	319.41

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.8	20 maximum
total sugar, %	8.6	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, %	82.0	15 maximum
total fat, %	85	25-40
milk solids not fat (MSNF), %	1.5
proteins, %	17
alcohol, %	0.0

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Constructor ganache: №163 Cake "Puff with confiture"

Recipe on №163 Cake "Puff with confiture" contained in handbooks:

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