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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №009 Cake "Wedding" → recipe number 1 → Constructor ganache

Constructor ganache: №009 Cake "Wedding"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 226.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	92.47	92.33
Melange	27.0	45.72	12.35
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	31.41	26.38
Flour, premium	85.5	22.22	19.00
water	—	19.79	—
Sign up	12.0	18.60	2.23
Jam	72.0	17.43	12.55
Raw egg white	12.0	6.05	0.73
Potato starch	80.0	5.49	4.39
Chicken eggs [chicken egg] [2]	27.0	4.96	1.34
Sign up	—	2.75	—
Cognac or dessert wine	—	2.46	—
Vanilla powder	99.85	0.37	0.36
Essence	—	0.27	—
Essence of rum	—	0.094	—
Sign up	98.0	0.060	0.059
Total			171.72
Output in finished product	70.7	226.10	159.87

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	29.3	20 maximum
total sugar, %	99.4	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, %	24.7	15 maximum
total fat, %	31	25-40
milk solids not fat (MSNF), %	2.0
proteins, %	9.5
alcohol, %	1.2

List of recipes

Constructor ganache: №009 Cake "Wedding"

Recipe on №009 Cake "Wedding" contained in handbooks:

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