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 → №010 Cake "Sponge cake with cocoa" → recipe number 1 → Constructor ganache

Constructor ganache: №010 Cake "Sponge cake with cocoa"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 673.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	237.42	64.10
Granulated sugar	99.85	143.93	143.72
Flour, premium	85.5	143.49	122.68
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	99.13	83.27
Powdered sugar	99.85	52.52	52.44
Sign up	95.0	45.77	43.48
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	39.39	29.15
Fruit	70.0	20.69	14.48
Wine	—	10.34	—
Cuttings from semi-finished cakes and pastries	74.0	9.30	6.88
Sign up	99.85	0.55	0.55
Cognac or dessert wine	—	0.33	—
Water	—	0.19	—
Ammonium carbonic (E503(i))	—	0.053	—
Baking soda (E500(ii))	50.0	0.013	0.007
Sign up	—	0.013	—
Total			560.76
Output in finished product	77.6	673.20	522.07

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.4	20 maximum
total sugar, %	210.7	25-30 minimum
cocoa butter, %	6.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	34.1	10-16 maximum
dairy fat, %	79.3	15 maximum
total fat, %	114	25-40
milk solids not fat (MSNF), %	9.1
proteins, %	56
alcohol, %	1.3

List of recipes

Recipe on №010 Cake "Sponge cake with cocoa" contained in handbooks:

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

Constructor ganache: №010 Cake "Sponge cake with cocoa"

Recipe on №010 Cake "Sponge cake with cocoa" contained in handbooks:

calculations, forms, documents: