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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №019 Cake "Carnation" → recipe number 1 → Constructor ganache

Constructor ganache: №019 Cake "Carnation"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 729.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	282.23	281.80
Melange	27.0	276.45	74.64
Flour, premium	85.5	134.35	114.87
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	60.59	50.89
water	—	48.12	—
Sign up	12.0	36.97	4.44
Potato starch	80.0	33.17	26.54
Chicken eggs [chicken egg] [2]	27.0	9.86	2.66
Cognac	—	6.76	—
Cognac or dessert wine	—	5.85	—
Sign up	95.0	2.50	2.38
Essence	—	1.66	—
Vanilla powder	99.85	0.47	0.47
Essence of rum	—	0.23	—
Total			558.69
Output in finished product	71.3	729.30	520.14

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.7	20 maximum
total sugar, %	268.9	25-30 minimum
cocoa butter, %	0.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.9	10-16 maximum
dairy fat, %	47.6	15 maximum
total fat, %	81	25-40
milk solids not fat (MSNF), %	3.9
proteins, %	50
alcohol, %	2.9

List of recipes

Recipe on №019 Cake "Carnation" contained in handbooks:

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

Constructor ganache: №019 Cake "Carnation"

Recipe on №019 Cake "Carnation" contained in handbooks:

calculations, forms, documents: