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All groups → All semi-finished products → Baked semi-finished products → Custard semi-finished products → No. 022а Crumbs of custard semi-finished product No. 22 → basic recipe → Constructor ganache

Constructor ganache: No. 022а Crumbs of custard semi-finished product No. 22

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 946 g
unfinished
products
in kind
in solids
Sign up27.0 751.13 202.81 
Flour, premium85.5 435.43 372.30 
water—  249.45 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 217.67 182.85 
Salt96.5 5.45 5.26 
Total763.21 
Output in finished product76.0 946.00 718.96 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %24.020 maximum
total sugar, %13.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %169.215 maximum
total fat, %25825-40
milk solids not fat (MSNF), %3.1
proteins, %137
alcohol, %0.0
List of recipes

No. 022а Crumbs of custard semi-finished product No. 22 (basic recipe) included in recipes:

№166 Cake "Zenith"No. 166
Cake Anyuta [Yakhroma]Recipe No. 1

Recipe on No. 022а Crumbs of custard semi-finished product No. 22 contained in handbooks:

calculations, forms, documents: