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All groups → All semi-finished products → Baked semi-finished products → Puff semi-finished products → No. 021 Puff → for home cooking No. 2 (Kengis 1951) → Constructor ganache

Constructor ganache: No. 021 Puff

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 237.1 g
unfinished
products
in kind
in solids
Sign up85.5 177.82 152.04 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 118.55 99.58 
Chicken eggs [chicken egg] [2]27.0 50.98 13.76 
Water—  11.86 —   
Salt96.5 1.19 1.14 
Sign up98.0 0.24 0.23 
Total266.76 
Output in finished product92.5 237.10 219.32 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.520 maximum
total sugar, %3.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %80.415 maximum
total fat, %8725-40
milk solids not fat (MSNF), %1.5
proteins, %21
alcohol, %0.0
List of recipes

Recipe on No. 021 Puff contained in handbooks:

calculations, forms, documents: