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All groups → All products → Eastern sweets → Eastern sweets. Flour products. → No. 126 Pakhalva Sheki → No. 126 → Constructor ganache

Constructor ganache: No. 126 Pakhalva Sheki

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 315.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	135.27	135.07
Rice flour [Skurikhin]	91.0	101.49	92.36
Roasted kernels	97.5	51.64	50.35
water	—	46.41	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	1.07	0.90
Sign up	93.0	0.63	0.59
Citric acid (E330)	91.2	0.35	0.32
Poppy	95.5	0.095	0.090
Saffron	100.0	0.006	0.006
Total			279.68
Output in finished product	83.0	315.10	261.53

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.0	20 maximum
total sugar, %	127.3	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, %	0.8	15 maximum
total fat, %	27	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	20
alcohol, %	0.0

List of recipes

Recipe on No. 126 Pakhalva Sheki contained in handbooks:

1988 Recipes for oriental sweets

Constructor ganache: No. 126 Pakhalva Sheki

Recipe on No. 126 Pakhalva Sheki contained in handbooks:

calculations, forms, documents: