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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №010 Cake "Sponge cake with cocoa" → recipe number 2 → Constructor ganache

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

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 273.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	95.91	25.89
Granulated sugar	99.85	87.65	87.52
Flour, premium	85.5	57.96	49.56
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	31.16	26.17
Fresh whole milk the weight ratio of fat 3.2%	12.0	19.67	2.36
Sign up	95.0	18.50	17.57
Fruit	70.0	8.36	5.85
Chicken eggs [chicken egg] [2]	27.0	5.25	1.42
Wine	—	4.18	—
Cuttings from semi-finished cakes and pastries	74.0	3.76	2.78
Sign up	99.85	0.15	0.15
Cognac	—	0.10	—
Water	—	0.075	—
Cognac or dessert wine	—	0.022	—
Ammonium carbonic (E503(i))	—	0.021	—
Sign up	50.0	0.005	0.003
Essence	—	0.005	—
Total			219.28
Output in finished product	74.5	273.90	204.15

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.5	20 maximum
total sugar, %	85.3	25-30 minimum
cocoa butter, %	2.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	13.8	10-16 maximum
dairy fat, %	24.5	15 maximum
total fat, %	39	25-40
milk solids not fat (MSNF), %	2.0
proteins, %	23
alcohol, %	0.5

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: