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All groups → All products → Cakes → Sponge cakes → Sponge-cream glazed cakes → №032 Cake "Shventinis" → recipe number 1 → Constructor ganache

Constructor ganache: №032 Cake "Shventinis"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 687.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	196.48	196.18
Melange	27.0	155.40	41.96
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	113.83	95.62
Flour, premium	85.5	75.52	64.57
Cognac	—	61.94	—
Sign up	99.85	59.02	58.93
Walnut kernel (raw)	94.0	35.66	33.52
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	31.27	23.14
Chocolate glaze [Skurikhin]	99.1	25.25	25.03
Cocoa powder [Skurikhin]	95.0	21.15	20.10
Sign up	66.0	14.26	9.41
Natural roasted coffee	96.0	6.88	6.61
Potato starch	80.0	6.21	4.97
water	—	3.20	—
Vanilla powder	99.85	0.81	0.81
Total			580.85
Output in finished product	78.7	687.40	540.77

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.3	20 maximum
total sugar, %	279.4	25-30 minimum
cocoa butter, %	3.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	15.8	10-16 maximum
dairy fat, %	89.9	15 maximum
total fat, %	135	25-40
milk solids not fat (MSNF), %	7.7
proteins, %	45
alcohol, %	19.2

List of recipes

Recipe on №032 Cake "Shventinis" contained in handbooks:

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

Constructor ganache: №032 Cake "Shventinis"

Recipe on №032 Cake "Shventinis" contained in handbooks:

calculations, forms, documents: