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All groups → All semi-finished products → Baked semi-finished products → Air semi-finished products → №034 "Moscow" → basic recipe → Constructor ganache

Constructor ganache: №034 "Moscow"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 691.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	12.0	443.78	53.25
Granulated sugar	99.85	253.59	253.21
Roasted kernels	97.5	253.59	247.25
Flour, premium	85.5	101.44	86.73
Melange	27.0	101.44	27.39
Sign up	99.85	2.54	2.53
Almond essence	—	0.38	—
Total			670.38
Output in finished product	92.0	691.50	636.18

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.0	20 maximum
total sugar, %	251.1	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, %	0.0	15 maximum
total fat, %	138	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	129
alcohol, %	0.0

List of recipes

№034 "Moscow" (basic recipe) included in recipes:

	№361 Pastry "Moscow"	recipe number 2
	№361 Pastry "Moscow"	recipe No. 3
	№361 Pastry "Moscow"	recipe number 1

Recipe on №034 "Moscow" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Constructor ganache: №034 "Moscow"

№034 "Moscow" (basic recipe) included in recipes:

Recipe on №034 "Moscow" contained in handbooks:

calculations, forms, documents: