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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №026 Cake "Noorus" (Youth) → recipe number 1 → Constructor ganache

Constructor ganache: №026 Cake "Noorus" (Youth)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 844.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	287.12	286.69
Melange	27.0	207.16	55.93
water	—	144.83	—
Flour, premium	85.5	100.68	86.08
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	97.94	82.27
Sign up	97.5	87.53	85.34
Cocoa powder [Skurikhin]	95.0	33.21	31.55
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	23.03	17.04
Potato starch	80.0	8.80	7.04
Cognac or dessert wine	—	8.74	—
Sign up	78.0	3.17	2.47
Vanilla powder	99.85	1.08	1.08
Essence of rum	—	0.34	—
Agar (E406)	85.0	0.32	0.27
Essence	—	0.13	—
Sign up	98.0	0.063	0.062
Food paint	—	0.031	—
Total			655.82
Output in finished product	72.3	844.90	610.57

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.7	20 maximum
total sugar, %	286.0	25-30 minimum
cocoa butter, %	4.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	24.7	10-16 maximum
dairy fat, %	77.1	15 maximum
total fat, %	148	25-40
milk solids not fat (MSNF), %	5.9
proteins, %	66
alcohol, %	1.1

List of recipes

Recipe on №026 Cake "Noorus" (Youth) contained in handbooks:

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

Constructor ganache: №026 Cake "Noorus" (Youth)

Recipe on №026 Cake "Noorus" (Youth) contained in handbooks:

calculations, forms, documents: