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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №011 Cake "Ring" → recipe number 2 → Constructor ganache

Constructor ganache: №011 Cake "Ring"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 843.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	285.60	285.17
Melange	27.0	220.98	59.67
Flour, premium	85.5	212.15	181.39
Chocolate glaze [Skurikhin]	99.1	86.14	85.37
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	72.74	61.10
Sign up	12.0	43.08	5.17
Chicken eggs [chicken egg] [2]	27.0	11.49	3.10
Potato starch	80.0	8.84	7.07
Essence	—	2.21	—
Vanilla powder	99.85	0.71	0.71
Sign up	—	0.28	—
Total			688.74
Output in finished product	76.0	843.60	641.22

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.0	20 maximum
total sugar, %	311.8	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, %	57.2	15 maximum
total fat, %	113	25-40
milk solids not fat (MSNF), %	4.5
proteins, %	54
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: