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 → №013 Cake "Tourist" → recipe number 1 → Constructor ganache

Constructor ganache: №013 Cake "Tourist"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 549 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	206.29	205.98
Melange	27.0	143.66	38.79
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	74.20	62.33
Flour, premium	85.5	71.06	60.76
Water	—	66.56	—
Sign up	12.0	45.29	5.43
Chocolate glaze [Skurikhin]	99.1	19.72	19.54
Potato starch	80.0	15.64	12.52
Chicken eggs [chicken egg] [2]	27.0	12.08	3.26
Cocoa powder [Skurikhin]	95.0	10.46	9.93
Sign up	—	5.13	—
Powdered sugar	99.85	2.82	2.81
Essence	—	0.80	—
Starch syrup	78.0	0.78	0.61
Vanilla powder	99.85	0.30	0.30
Sign up	—	0.28	—
Essence of rum	—	0.21	—
Salt	96.5	0.10	0.093
Total			422.36
Output in finished product	71.6	549.00	393.22

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.4	20 maximum
total sugar, %	208.6	25-30 minimum
cocoa butter, %	1.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	7.8	10-16 maximum
dairy fat, %	58.3	15 maximum
total fat, %	84	25-40
milk solids not fat (MSNF), %	4.7
proteins, %	31
alcohol, %	0.8

List of recipes

Recipe on №013 Cake "Tourist" contained in handbooks:

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

Constructor ganache: №013 Cake "Tourist"

Recipe on №013 Cake "Tourist" contained in handbooks:

calculations, forms, documents: