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All groups → All products → Waffles → №259 Waffles with butter cream → No. 259 → Constructor ganache

Constructor ganache: №259 Waffles with butter cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 226.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	78.72	66.13
Powdered sugar	99.85	70.85	70.75
Flour, premium	85.5	63.36	54.17
Dry cream	94.0	23.62	22.20
Whole milk	12.0	19.01	2.28
Sign up	46.0	6.34	2.91
Vanilla powder	99.85	0.94	0.94
Baking soda (E500(ii))	50.0	0.32	0.16
Salt	96.5	0.32	0.31
Total			219.85
Output in finished product	93.2	226.40	211.05

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.8	20 maximum
total sugar, %	77.9	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, %	72.3	15 maximum
total fat, %	75	25-40
milk solids not fat (MSNF), %	14.7
proteins, %	12
alcohol, %	0.0

List of recipes

Recipe on №259 Waffles with butter cream contained in handbooks:

1969 Recipes for (biscuits, biscuits - see sbonik 1988) waffles

Constructor ganache: №259 Waffles with butter cream

Recipe on №259 Waffles with butter cream contained in handbooks:

calculations, forms, documents: