Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №001 Biscuit-cream cake → recipe No. 3 (Glasse cream) → Constructor ganache

Constructor ganache: №001 Biscuit-cream cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 159.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	65.04	64.94
Melange	27.0	36.77	9.93
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	26.13	21.95
Flour, premium	85.5	17.87	15.28
Chicken eggs [chicken egg] [2]	27.0	15.61	4.21
Sign up	—	13.40	—
Potato starch	80.0	4.41	3.53
Fruit	70.0	2.89	2.03
Cognac	—	1.86	—
Cognac or dessert wine	—	1.72	—
Sign up	95.0	0.33	0.31
Vanilla powder	99.85	0.26	0.26
Essence	—	0.22	—
Essence of rum	—	0.063	—
Total			122.44
Output in finished product	71.3	159.80	113.99

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.7	20 maximum
total sugar, %	61.5	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.2	10-16 maximum
dairy fat, %	20.1	15 maximum
total fat, %	26	25-40
milk solids not fat (MSNF), %	0.4
proteins, %	8.5
alcohol, %	0.8

List of recipes

Constructor ganache: №001 Biscuit-cream cake

Recipe on №001 Biscuit-cream cake contained in handbooks:

calculations, forms, documents: