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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №029 Cake "Agate" → recipe number 1 → Constructor ganache

Constructor ganache: №029 Cake "Agate"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 647.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	209.44	209.13
Melange	27.0	153.71	41.50
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	92.72	77.88
Flour, premium	85.5	92.23	78.86
Water	—	78.58	—
Sign up	99.85	49.45	49.37
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	37.09	27.44
Cocoa powder [Skurikhin]	95.0	31.92	30.32
Candied fruit	83.0	10.04	8.34
Starch syrup	78.0	9.85	7.68
Sign up	—	5.12	—
Vanilla powder	99.85	0.95	0.95
Essence	—	0.23	—
Essence of rum	—	0.19	—
Total			531.48
Output in finished product	76.5	647.10	494.81

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.5	20 maximum
total sugar, %	274.9	25-30 minimum
cocoa butter, %	4.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	23.8	10-16 maximum
dairy fat, %	74.2	15 maximum
total fat, %	97	25-40
milk solids not fat (MSNF), %	8.5
proteins, %	38
alcohol, %	0.7

List of recipes

Recipe on №029 Cake "Agate" contained in handbooks:

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

Constructor ganache: №029 Cake "Agate"

Recipe on №029 Cake "Agate" contained in handbooks:

calculations, forms, documents: