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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №034 Cake "Birch" → recipe number 2 → Constructor ganache

Constructor ganache: №034 Cake "Birch"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 485.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	200.18	199.88
Melange	27.0	92.23	24.90
water	—	62.65	—
Strawberry jam	72.0	58.84	42.37
Flour, premium	85.5	50.11	42.85
Sign up	84.0	37.24	31.28
Fresh whole milk the weight ratio of fat 3.2%	12.0	22.89	2.75
Cocoa powder [Skurikhin]	95.0	9.12	8.66
Starch syrup	78.0	7.98	6.22
Cognac	—	6.30	—
Sign up	27.0	6.10	1.65
Potato starch	80.0	5.90	4.72
Cognac or dessert wine	—	5.38	—
Roasted almond kernel	97.5	3.52	3.43
Cuttings from semi-finished cakes and pastries	74.0	3.39	2.51
Sign up	—	0.48	—
Vanilla powder	99.85	0.25	0.25
Essence of rum	—	0.21	—
Ammonium carbonic (E503(i))	—	0.019	—
Baking soda (E500(ii))	50.0	0.005	0.002
Total			371.47
Output in finished product	71.3	485.30	345.84

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.7	20 maximum
total sugar, %	230.2	25-30 minimum
cocoa butter, %	1.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	6.8	10-16 maximum
dairy fat, %	29.3	15 maximum
total fat, %	44	25-40
milk solids not fat (MSNF), %	2.4
proteins, %	21
alcohol, %	2.7

List of recipes

Constructor ganache: №034 Cake "Birch"

Recipe on №034 Cake "Birch" contained in handbooks:

calculations, forms, documents: