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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → No. 027 "Sponge-cream" cake (by weight) → recipe number 1 → Constructor ganache

Constructor ganache: No. 027 "Sponge-cream" cake (by weight)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 298.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	101.13	100.98
Melange	27.0	73.62	19.88
water	—	52.11	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	49.30	41.41
Wheat flour 1s	85.5	44.62	38.15
Sign up	97.5	12.34	12.04
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	10.93	8.09
Cognac or dessert wine	—	3.45	—
Cocoa powder [Skurikhin]	95.0	2.29	2.17
Essence	—	0.43	—
Sign up	—	0.095	—
Vanilla powder	99.85	0.086	0.086
Total			222.80
Output in finished product	69.5	298.60	207.43

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	30.5	20 maximum
total sugar, %	101.5	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.7	10-16 maximum
dairy fat, %	38.7	15 maximum
total fat, %	54	25-40
milk solids not fat (MSNF), %	2.8
proteins, %	18
alcohol, %	0.4

List of recipes

Recipe on No. 027 "Sponge-cream" cake (by weight) contained in handbooks:

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

Constructor ganache: No. 027 "Sponge-cream" cake (by weight)

Recipe on No. 027 "Sponge-cream" cake (by weight) contained in handbooks:

calculations, forms, documents: