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All groups → All products → Biscuit → Butter cookies → No. 191g "Fruit" cookies → biscuit → Constructor ganache

Constructor ganache: biscuit

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 864.9 g
unfinished
products
in kind
in solids
Sign up85.5 476.52 407.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 323.08 271.39 
Powdered sugar99.85139.62 139.41 
Raw egg white12.0 108.61 13.03 
Fruit filling74.0 55.28 40.91 
Sign up—  2.38 —   
Total872.17 
Output in finished product96.0 864.90 830.30 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %4.020 maximum
total sugar, %180.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %253.715 maximum
total fat, %25925-40
milk solids not fat (MSNF), %4.6
proteins, %59
alcohol, %0.0
List of recipes

No. 191g "Fruit" cookies (biscuit) included in recipes:

No. 191 cookies "Dessert set", mixNo. 191
No. 191g "Fruit" cookiesNo. 191g

Recipe on No. 191g "Fruit" cookies (biscuit) contained in handbooks:

calculations, forms, documents: