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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №008 Cake "Carmen" → recipe number 2 → Constructor ganache

Constructor ganache: №008 Cake "Carmen"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 336.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	134.05	133.85
Melange	27.0	77.04	20.80
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	55.11	46.29
Flour, premium	85.5	40.33	34.48
Fresh whole milk the weight ratio of fat 3.2%	12.0	32.64	3.92
Sign up	—	12.96	—
Fruit filling	74.0	10.30	7.63
Chicken eggs [chicken egg] [2]	27.0	8.70	2.35
"Patterned" chocolate	99.4	6.87	6.83
Wine	—	6.87	—
Sign up	95.0	6.49	6.17
Potato starch	80.0	6.20	4.96
Starch syrup	78.0	5.83	4.55
Vanilla powder	99.85	0.66	0.66
Essence	—	0.44	—
Sign up	—	0.21	—
Total			272.48
Output in finished product	76.0	336.80	256.13

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.0	20 maximum
total sugar, %	140.1	25-30 minimum
cocoa butter, %	0.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	4.9	10-16 maximum
dairy fat, %	43.7	15 maximum
total fat, %	57	25-40
milk solids not fat (MSNF), %	3.5
proteins, %	18
alcohol, %	0.9

List of recipes

Recipe on №008 Cake "Carmen" contained in handbooks:

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

Constructor ganache: №008 Cake "Carmen"

Recipe on №008 Cake "Carmen" contained in handbooks:

calculations, forms, documents: