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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №023 Cake "Tiina" → recipe number 1 → Constructor ganache

Constructor ganache: №023 Cake "Tiina"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 288.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	104.95	104.79
Melange	27.0	66.91	18.06
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	56.32	47.31
water	—	46.04	—
Flour, premium	85.5	32.52	27.80
Sign up	74.0	12.89	9.54
Potato starch	80.0	8.03	6.42
Cognac or dessert wine	—	4.21	—
Cocoa powder [Skurikhin]	95.0	1.84	1.75
Vanilla powder	99.85	0.53	0.53
Sign up	78.0	0.46	0.36
Essence	—	0.42	—
Citric acid (E330)	98.0	0.12	0.12
Agar (E406)	85.0	0.046	0.039
Food paint	—	0.004	—
Total			216.73
Output in finished product	69.9	288.60	201.77

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	30.1	20 maximum
total sugar, %	106.3	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.4	10-16 maximum
dairy fat, %	44.3	15 maximum
total fat, %	52	25-40
milk solids not fat (MSNF), %	3.3
proteins, %	13
alcohol, %	0.5

List of recipes

Recipe on №023 Cake "Tiina" contained in handbooks:

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

Constructor ganache: №023 Cake "Tiina"

Recipe on №023 Cake "Tiina" contained in handbooks:

calculations, forms, documents: