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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №011 Cake "Ring" → recipe number 1 → Constructor ganache

Constructor ganache: №011 Cake "Ring"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 774.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	203.81	203.51
Melange	27.0	203.81	55.03
Flour, premium	85.5	195.66	167.29
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	83.00	69.72
Chocolate glaze [Skurikhin]	99.1	79.45	78.73
Sign up	99.85	44.26	44.20
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	33.20	24.57
Potato starch	80.0	8.15	6.52
Essence	—	2.04	—
Vanilla powder	99.85	0.82	0.82
Sign up	—	0.27	—
Total			650.38
Output in finished product	78.2	774.20	605.50

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.8	20 maximum
total sugar, %	289.1	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, %	66.4	15 maximum
total fat, %	117	25-40
milk solids not fat (MSNF), %	7.6
proteins, %	50
alcohol, %	0.0

List of recipes

Recipe on №011 Cake "Ring" contained in handbooks:

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

Constructor ganache: №011 Cake "Ring"

Recipe on №011 Cake "Ring" contained in handbooks:

calculations, forms, documents: