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Semi-finished almond tartlet (in No. 411) → basic recipe → Constructor ganache

Constructor ganache: Semi-finished almond tartlet (in No. 411)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 928.2 g
unfinished
products
in kind
in solids
Sign up84.0 253.81 213.20 
Flour, premium85.5 253.81 217.00 
Powdered sugar99.85253.81 253.43 
Raw almond kernels94.0 253.81 238.58 
Chicken eggs [chicken egg] [2]27.0 40.51 10.94 
Total933.14 
Output in finished product94.5 928.20 877.15 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.520 maximum
total sugar, %258.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %196.815 maximum
total fat, %32925-40
milk solids not fat (MSNF), %3.6
proteins, %74
alcohol, %0.0
List of recipes

Semi-finished almond tartlet (in No. 411) (basic recipe) included in recipes:

# 411 Pastry "Almond Basket"recipe number 1
№405 Pastries "Baku set"recipe number 1

Recipe on Semi-finished almond tartlet (in No. 411) contained in handbooks:

calculations, forms, documents: