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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → №121 Baklava "Yerevan" → No. 121 → Constructor ganache

Constructor ganache: №121 Baklava "Yerevan"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 504.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	178.58	152.68
Chopped hazelnut kernel	94.0	119.04	111.89
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	89.26	74.98
Granulated sugar	99.85	59.54	59.45
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	59.49	22.01
Sign up	12.0	38.55	4.63
Raw egg yolk	46.0	35.73	16.43
Natural honey	78.0	29.77	23.22
Baking soda (E500(ii))	50.0	0.28	0.14
Total			465.45
Output in finished product	88.0	504.60	444.05

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.0	20 maximum
total sugar, %	84.1	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, %	87.5	15 maximum
total fat, %	99	25-40
milk solids not fat (MSNF), %	5.1
proteins, %	28
alcohol, %	0.0

List of recipes

Recipe on №121 Baklava "Yerevan" contained in handbooks:

1988 Recipes for oriental sweets

Constructor ganache: №121 Baklava "Yerevan"

Recipe on №121 Baklava "Yerevan" contained in handbooks:

calculations, forms, documents: