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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №030 Cake "Friendship" → recipe number 1 → Constructor ganache

Constructor ganache: №030 Cake "Friendship"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 246.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	64.17	17.33
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	59.14	49.68
Granulated sugar	99.85	58.66	58.57
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	42.94	31.78
Flour, premium	85.5	25.45	21.76
Sign up	—	16.31	—
Raw egg yolk	46.0	8.59	3.95
Fruit cooking	69.0	7.66	5.29
Cocoa powder [Skurikhin]	95.0	5.94	5.64
Starch syrup	78.0	3.79	2.95
Sign up	80.0	3.19	2.55
Vanilla powder	99.85	0.43	0.43
Essence	—	0.25	—
Ammonium carbonic (E503(i))	—	0.10	—
Citric acid (E330)	98.0	0.088	0.086
Sign up	85.0	0.013	0.011
Food paint	—	0.001	—
Total			200.03
Output in finished product	75.6	246.40	186.23

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.4	20 maximum
total sugar, %	85.0	25-30 minimum
cocoa butter, %	0.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	4.4	10-16 maximum
dairy fat, %	48.9	15 maximum
total fat, %	59	25-40
milk solids not fat (MSNF), %	9.2
proteins, %	16
alcohol, %	0.0

List of recipes

Recipe on №030 Cake "Friendship" contained in handbooks:

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

Constructor ganache: №030 Cake "Friendship"

Recipe on №030 Cake "Friendship" contained in handbooks:

calculations, forms, documents: