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 → №004 Cake "Creamy" → recipe number 1 → Constructor ganache

Constructor ganache: №004 Cake "Creamy"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 401.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	98.20	98.06
Melange	27.0	92.53	24.98
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	86.91	73.00
Powdered sugar	99.85	46.35	46.28
Flour, premium	85.5	44.97	38.45
Sign up	74.0	34.76	25.72
water	—	33.72	—
Potato starch	80.0	11.10	8.88
Fruit	70.0	7.28	5.10
Cognac	—	4.68	—
Sign up	—	4.28	—
Vanilla powder	99.85	0.86	0.86
Essence	—	0.56	—
Essence of rum	—	0.16	—
Total			321.33
Output in finished product	74.5	401.80	299.16

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.5	20 maximum
total sugar, %	155.2	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, %	69.5	15 maximum
total fat, %	80	25-40
milk solids not fat (MSNF), %	8.0
proteins, %	18
alcohol, %	2.0

List of recipes

Recipe on №004 Cake "Creamy" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Constructor ganache: №004 Cake "Creamy"

Recipe on №004 Cake "Creamy" contained in handbooks:

calculations, forms, documents: