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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №018 Cake "Dream" → recipe number 1 → Constructor ganache

Constructor ganache: №018 Cake "Dream"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 663.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	225.93	61.00
Granulated sugar	99.85	218.33	218.00
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	138.19	116.08
Roasted kernels	97.5	104.17	101.57
Fresh whole milk the weight ratio of fat 3.2%	12.0	67.86	8.14
Sign up	85.5	38.71	33.10
Chicken eggs [chicken egg] [2]	27.0	18.10	4.89
water	—	13.27	—
Natural roasted coffee	96.0	1.78	1.71
Vanilla powder	99.85	1.37	1.36
Sign up	—	0.55	—
Total			545.86
Output in finished product	77.4	663.10	513.11

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.6	20 maximum
total sugar, %	213.3	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, %	109.2	15 maximum
total fat, %	188	25-40
milk solids not fat (MSNF), %	7.6
proteins, %	62
alcohol, %	0.1

List of recipes

Recipe on №018 Cake "Dream" contained in handbooks:

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

Constructor ganache: №018 Cake "Dream"

Recipe on №018 Cake "Dream" contained in handbooks:

calculations, forms, documents: