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Puff semi-finished product with sour cream (in No. 160) → the main → Constructor ganache

Constructor ganache: Puff semi-finished product with sour cream (in No. 160)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 246.3 g
unfinished
products
in kind
in solids
Sign up85.5 176.73 151.10 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 79.37 66.67 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 39.95 14.78 
Chicken eggs [chicken egg] [2]27.0 14.86 4.01 
Salt96.5 0.18 0.17 
Total236.73 
Output in finished product94.0 246.30 231.52 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.020 maximum
total sugar, %4.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %75.915 maximum
total fat, %8025-40
milk solids not fat (MSNF), %3.8
proteins, %21
alcohol, %0.0
List of recipes

Puff semi-finished product with sour cream (in No. 160) (the main) included in recipes:

A crumb of semi-finished puff with sour cream (in No. 160)the main
№160 Cake "Jubilee"No. 160

Recipe on Puff semi-finished product with sour cream (in No. 160) contained in handbooks:

calculations, forms, documents: