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Nut filling → in cake # 257 → Constructor ganache

Constructor ganache: Nut filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 503 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	225.36	225.02
Roasted kernels	97.5	174.33	169.98
Whole milk powder	95.0	33.27	31.61
Natural roasted coffee	96.0	27.37	26.28
Coconut oil	100.0	22.00	22.00
Sign up	100.0	13.95	13.95
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	10.73	9.01
Vanillin	—	0.054	—
Total			497.84
Output in finished product	98.2	503.00	493.90

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.8	20 maximum
total sugar, %	238.5	25-30 minimum
cocoa butter, %	13.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	16.9	15 maximum
total fat, %	146	25-40
milk solids not fat (MSNF), %	23.4
proteins, %	57
alcohol, %	0.0

List of recipes

Nut filling (in cake # 257) included in recipes:

№257 "Vaveite" cake

No. 257

Recipe on Nut filling contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Constructor ganache: Nut filling

Nut filling (in cake # 257) included in recipes:

Recipe on Nut filling contained in handbooks:

calculations, forms, documents: