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All groups → All products → Biscuit → Butter cookies → No. 182b cookies "Keksiki" with fruit filling, unglazed → No. 182b → Constructor ganache

Constructor ganache: No. 182b cookies "Keksiki" with fruit filling, unglazed

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 622.9 g
unfinished
products
in kind
in solids
Sign up85.5 201.40 172.20 
Powdered sugar99.85179.02 178.75 
Melange27.0 134.27 36.25 
Fruit filling74.0 125.57 92.92 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 125.32 105.27 
Sign up95.0 3.68 3.49 
Essence—  1.12 —   
Ammonium salt (E503(i))—  0.88 —   
Dye—  0.008—   
Total588.88 
Output in finished product90.0 622.90 560.61 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %10.020 maximum
total sugar, %260.625-30 minimum
cocoa butter, %0.510-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %2.810-16 maximum
dairy fat, %98.415 maximum
total fat, %11625-40
milk solids not fat (MSNF), %1.8
proteins, %39
alcohol, %0.0
List of recipes

Recipe on No. 182b cookies "Keksiki" with fruit filling, unglazed contained in handbooks:

calculations, forms, documents: