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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №031 Cake "Sukches" → recipe number 1 → Constructor ganache

Constructor ganache: №031 Cake "Sukches"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 418.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	140.56	37.95
Granulated sugar	99.85	109.56	109.40
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	93.00	78.12
Flour, premium	85.5	57.74	49.37
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	47.54	35.18
Sign up	—	24.44	—
Fruit cooking	69.0	22.92	15.82
Cocoa powder [Skurikhin]	95.0	12.29	11.67
Starch syrup	78.0	6.36	4.96
Essence	—	0.15	—
Sign up	99.85	0.13	0.13
Vanillin	—	0.026	—
Total			342.60
Output in finished product	76.2	418.80	318.96

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.8	20 maximum
total sugar, %	146.4	25-30 minimum
cocoa butter, %	1.7	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	9.2	10-16 maximum
dairy fat, %	75.2	15 maximum
total fat, %	93	25-40
milk solids not fat (MSNF), %	10.6
proteins, %	29
alcohol, %	0.0

List of recipes

Recipe on №031 Cake "Sukches" contained in handbooks:

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

Constructor ganache: №031 Cake "Sukches"

Recipe on №031 Cake "Sukches" contained in handbooks:

calculations, forms, documents: