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All groups → All products → Yeast dough products → Pie "Nevsky" → Basic recipe → Constructor ganache

Constructor ganache: Pie "Nevsky"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 805.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	297.13	254.05
Granulated sugar	99.85	148.44	148.21
Water	—	136.89	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	67.59	56.78
Margarine	84.0	65.71	55.19
Sign up	99.85	48.37	48.30
Melange	27.0	48.31	13.04
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	27.04	20.01
Pressed bakery yeast	25.0	13.69	3.42
Cognac or dessert wine	—	7.02	—
Sign up	99.85	1.87	1.87
Salt	96.5	0.81	0.78
Essence	—	0.27	—
Total			601.66
Output in finished product	72.2	805.20	581.58

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.8	20 maximum
total sugar, %	213.4	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, %	56.1	15 maximum
total fat, %	117	25-40
milk solids not fat (MSNF), %	6.5
proteins, %	40
alcohol, %	0.9

List of recipes

Recipe on Pie "Nevsky" contained in handbooks:

1986 Collection of recipes for flour confectionery and bakery products for catering

Constructor ganache: Pie "Nevsky"

Recipe on Pie "Nevsky" contained in handbooks:

calculations, forms, documents: