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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №004 Cake "Creamy" → recipe number 2 → Constructor ganache

Constructor ganache: №004 Cake "Creamy"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 168.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	66.67	66.57
Melange	27.0	38.41	10.37
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	29.16	24.50
Flour, premium	85.5	18.67	15.96
Fresh whole milk the weight ratio of fat 3.2%	12.0	17.27	2.07
Sign up	—	14.00	—
Potato starch	80.0	4.61	3.69
Chicken eggs [chicken egg] [2]	27.0	4.61	1.24
Fruit	70.0	3.02	2.12
Cognac	—	1.94	—
Sign up	—	1.77	—
Vanilla powder	99.85	0.28	0.28
Essence	—	0.23	—
Essence of rum	—	0.066	—
Total			126.79
Output in finished product	70.1	168.50	118.04

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	29.9	20 maximum
total sugar, %	63.8	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, %	22.9	15 maximum
total fat, %	28	25-40
milk solids not fat (MSNF), %	1.8
proteins, %	7.5
alcohol, %	0.8

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: