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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №014 Cake "Lemon" → recipe number 1 → Constructor ganache

Constructor ganache: №014 Cake "Lemon"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 163.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	58.56	58.47
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	39.83	33.45
Melange	27.0	31.62	8.54
Flour, premium	85.5	25.16	21.51
Fresh whole milk the weight ratio of fat 3.2%	12.0	23.57	2.83
Sign up	10.0	6.61	0.66
Chicken eggs [chicken egg] [2]	27.0	6.29	1.70
Potato starch	80.0	0.41	0.33
Vanilla powder	99.85	0.39	0.39
Citrus essence	—	0.18	—
Sign up	—	0.15	—
Essence	—	0.021	—
Cocoa powder [Skurikhin]	95.0	0.020	0.019
Total			127.90
Output in finished product	73.0	163.20	119.07

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.0	20 maximum
total sugar, %	56.9	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, %	31.3	15 maximum
total fat, %	36	25-40
milk solids not fat (MSNF), %	2.5
proteins, %	8.0
alcohol, %	0.0

List of recipes

Recipe on №014 Cake "Lemon" contained in handbooks:

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

Constructor ganache: №014 Cake "Lemon"

Recipe on №014 Cake "Lemon" contained in handbooks:

calculations, forms, documents: