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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №012 Cake "For tea" → recipe number 1 → Constructor ganache

Constructor ganache: №012 Cake "For tea"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 714.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	174.53	174.27
Melange	27.0	164.45	44.40
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	146.88	123.38
Flour, premium	85.5	79.92	68.33
Powdered sugar	99.85	78.33	78.22
Sign up	—	59.94	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	58.75	43.47
Potato starch	80.0	19.73	15.79
Cocoa powder [Skurikhin]	95.0	14.20	13.49
Fruit	70.0	12.94	9.06
Sign up	—	8.32	—
Cognac or dessert wine	—	7.58	—
Essence	—	0.99	—
Vanilla powder	99.85	0.69	0.69
Essence of rum	—	0.28	—
Total			571.09
Output in finished product	74.5	714.10	531.68

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.5	20 maximum
total sugar, %	269.9	25-30 minimum
cocoa butter, %	2.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	10.6	10-16 maximum
dairy fat, %	117.5	15 maximum
total fat, %	139	25-40
milk solids not fat (MSNF), %	13.5
proteins, %	36
alcohol, %	3.6

List of recipes

Recipe on №012 Cake "For tea" contained in handbooks:

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

Constructor ganache: №012 Cake "For tea"

Recipe on №012 Cake "For tea" contained in handbooks:

calculations, forms, documents: