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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №036 Cake "Astra" → recipe number 1 → Constructor ganache

Constructor ganache: №036 Cake "Astra"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 681.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	167.11	166.86
Jam	72.0	153.47	110.50
Melange	27.0	138.12	37.29
Water	—	92.66	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	76.74	64.46
Sign up	85.5	73.57	62.90
Powdered sugar	99.85	40.93	40.87
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	30.70	22.72
Cocoa powder [Skurikhin]	95.0	11.95	11.35
Potato starch	80.0	9.80	7.84
Sign up	—	8.13	—
Vanilla powder	99.85	0.60	0.60
Essence	—	0.49	—
Essence of rum	—	0.32	—
Total			525.39
Output in finished product	71.3	681.30	485.46

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.7	20 maximum
total sugar, %	310.5	25-30 minimum
cocoa butter, %	1.7	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	8.8	10-16 maximum
dairy fat, %	60.9	15 maximum
total fat, %	79	25-40
milk solids not fat (MSNF), %	7.0
proteins, %	30
alcohol, %	1.1

List of recipes

Recipe on №036 Cake "Astra" contained in handbooks:

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

Constructor ganache: №036 Cake "Astra"

Recipe on №036 Cake "Astra" contained in handbooks:

calculations, forms, documents: