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All groups → All products → Yeast dough products → Bread ordinary → dough → Constructor ganache

Constructor ganache: dough

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 891.3 g
unfinished
products
in kind
in solids
Sign up85.5 551.21 471.29 
Water—  241.81 —   
Granulated sugar99.8557.35 57.27 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 40.15 33.72 
Flour, premium85.5 22.94 19.61 
Sign up25.0 8.68 2.17 
Salt96.5 8.68 8.38 
Total592.44 
Output in finished product63.6 891.30 567.28 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %36.420 maximum
total sugar, %65.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %31.715 maximum
total fat, %3925-40
milk solids not fat (MSNF), %0.6
proteins, %59
alcohol, %0.0
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Bread ordinary (dough) included in recipes:

Bread ordinaryBasic recipe

Recipe on Bread ordinary (dough) contained in handbooks:

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