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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 123 Pakhalva puff → No. 123 → Constructor ganache

Constructor ganache: No. 123 Pakhalva puff

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 870.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	391.51	334.74
Granulated sugar	99.85	142.29	142.08
Raw hazelnut kernel	94.0	141.94	133.42
Ghee butter	99.0	135.24	133.88
Natural honey	78.0	73.50	57.33
Sign up	46.0	18.98	8.73
Cardamom	100.0	1.48	1.48
Pressed bakery yeast	25.0	1.04	0.26
Total			811.93
Output in finished product	89.0	870.80	775.01

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.0	20 maximum
total sugar, %	200.3	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, %	0.0	15 maximum
total fat, %	221	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	59
alcohol, %	0.0

List of recipes

Recipe on No. 123 Pakhalva puff contained in handbooks:

1988 Recipes for oriental sweets

Constructor ganache: No. 123 Pakhalva puff

Recipe on No. 123 Pakhalva puff contained in handbooks:

calculations, forms, documents: