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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №033 Cake "Moscow" → recipe number 2 → Constructor ganache

Constructor ganache: №033 Cake "Moscow"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 376.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	146.49	146.27
Strawberry jam	72.0	71.66	51.60
Melange	27.0	60.30	16.28
water	—	41.05	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	33.12	27.82
Sign up	85.5	29.30	25.05
Fresh whole milk the weight ratio of fat 3.2%	12.0	20.18	2.42
Raw egg white	12.0	10.53	1.26
Potato starch	80.0	7.24	5.79
Cognac	—	5.74	—
Sign up	27.0	5.38	1.45
Cognac or dessert wine	—	4.94	—
"Patterned" chocolate	99.4	2.73	2.71
Cocoa powder [Skurikhin]	95.0	1.31	1.25
Vanilla powder	99.85	0.47	0.47
Sign up	—	0.36	—
Essence of rum	—	0.19	—
Total			282.37
Output in finished product	69.9	376.20	262.89

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	30.1	20 maximum
total sugar, %	184.8	25-30 minimum
cocoa butter, %	0.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.0	10-16 maximum
dairy fat, %	26.0	15 maximum
total fat, %	35	25-40
milk solids not fat (MSNF), %	2.1
proteins, %	13
alcohol, %	2.4

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: