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All groups → All products → Yeast dough products → Pie "Nevsky" → Recipe No. 2 (Buteykis 1976) → Constructor ganache

Constructor ganache: Pie "Nevsky"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 658.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	263.32	225.14
Water	—	204.73	—
Granulated sugar	99.85	164.61	164.37
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	87.95	73.88
Chicken eggs [chicken egg] [2]	27.0	80.97	21.86
Sign up	12.0	31.99	3.84
Cognac or dessert wine	—	7.45	—
Powdered sugar	99.85	6.58	6.57
Salt	96.5	2.63	2.54
Vanilla powder	99.85	1.84	1.84
Sign up	—	0.29	—
Total			500.04
Output in finished product	63.6	658.30	418.35

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	36.4	20 maximum
total sugar, %	150.3	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, %	61.6	15 maximum
total fat, %	72	25-40
milk solids not fat (MSNF), %	3.4
proteins, %	33
alcohol, %	0.9

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Constructor ganache: Pie "Nevsky"

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