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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №033 Cake "Moscow" → recipe number 1 → Constructor ganache

Constructor ganache: №033 Cake "Moscow"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 644.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	200.05	199.75
Strawberry jam	72.0	123.36	88.82
Melange	27.0	103.79	28.02
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	71.63	60.17
water	—	70.66	—
Sign up	85.5	50.44	43.13
Powdered sugar	99.85	38.20	38.15
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	28.65	21.20
Raw egg white	12.0	18.13	2.18
Potato starch	80.0	12.45	9.96
Sign up	—	9.81	—
Cognac or dessert wine	—	8.60	—
"Patterned" chocolate	99.4	4.69	4.66
Cocoa powder [Skurikhin]	95.0	2.25	2.14
Vanilla powder	99.85	0.95	0.95
Sign up	—	0.62	—
Essence of rum	—	0.33	—
Total			499.12
Output in finished product	72.1	644.20	464.68

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.9	20 maximum
total sugar, %	318.8	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, %	57.3	15 maximum
total fat, %	71	25-40
milk solids not fat (MSNF), %	6.6
proteins, %	23
alcohol, %	4.2

List of recipes

Recipe on №033 Cake "Moscow" contained in handbooks:

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

Constructor ganache: №033 Cake "Moscow"

Recipe on №033 Cake "Moscow" contained in handbooks:

calculations, forms, documents: