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All groups → All semi-finished products → Baked semi-finished products → Sand semi-finished products → No. 016а Semi-finished sandy product crumb No. 16 → basic recipe → Constructor ganache

Constructor ganache: No. 016а Semi-finished sandy product crumb No. 16

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 995.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	559.80	478.63
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	311.00	261.24
Granulated sugar	99.85	207.33	207.02
Melange	27.0	72.56	19.59
Essence	—	2.08	—
Sign up	96.5	2.07	2.00
Ammonium carbonic (E503(i))	—	0.52	—
Baking soda (E500(ii))	50.0	0.52	0.26
Total			968.74
Output in finished product	94.5	995.40	940.65

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	5.5	20 maximum
total sugar, %	212.4	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, %	249.1	15 maximum
total fat, %	264	25-40
milk solids not fat (MSNF), %	4.5
proteins, %	66
alcohol, %	0.0

List of recipes

No. 016а Semi-finished sandy product crumb No. 16 (basic recipe) included in recipes:

	№140 "Berry" cake	No. 140
	Squirrel cake [Voskresensk]	Recipe No. 1
	№144 Sand cake with strawberry jam	No. 144
	Shortbread honey cake [Kashira]	Recipe No. 1
	№145 Sand cake with apricot jam	No. 145

Constructor ganache: No. 016а Semi-finished sandy product crumb No. 16

No. 016а Semi-finished sandy product crumb No. 16 (basic recipe) included in recipes:

Recipe on No. 016а Semi-finished sandy product crumb No. 16 contained in handbooks:

calculations, forms, documents: