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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 119 Baklava Baku → No. 119 → Constructor ganache

Constructor ganache: No. 119 Baklava Baku

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 605 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	178.72	178.45
Flour, premium	85.5	148.89	127.30
Raw hazelnut kernel	94.0	148.89	139.96
Ghee butter	99.0	82.82	82.00
Chicken eggs [chicken egg] [2]	27.0	30.49	8.23
Sign up	37.0	19.60	7.25
Natural honey	78.0	10.71	8.35
water	—	6.52	—
Walnut kernel (raw)	94.0	4.72	4.44
Cardamom	100.0	1.88	1.88
Sign up	25.0	0.97	0.24
Saffron	100.0	0.060	0.060
Total			558.16
Output in finished product	88.0	605.00	532.40

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.0	20 maximum
total sugar, %	186.1	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, %	5.7	15 maximum
total fat, %	179	25-40
milk solids not fat (MSNF), %	1.2
proteins, %	39
alcohol, %	0.0

List of recipes

Recipe on No. 119 Baklava Baku contained in handbooks:

1988 Recipes for oriental sweets

Constructor ganache: No. 119 Baklava Baku

Recipe on No. 119 Baklava Baku contained in handbooks:

calculations, forms, documents: