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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №037 Cake "Red Carnation" → recipe number 1 → Constructor ganache

Constructor ganache: №037 Cake "Red Carnation"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 29.6 g
unfinished
products
in kind
in solids
Sign up99.859.78 9.77 
Fruit filling74.0 3.83 2.84 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 3.70 3.11 
Melange27.0 3.37 0.91 
Flour, premium85.5 3.24 2.77 
Sign up—  2.81 —   
Fresh whole milk the weight ratio of fat 3.2%12.0 1.71 0.21 
Roasted kernels97.5 1.65 1.61 
Cognac—  0.59 —   
Chicken eggs [chicken egg] [2]27.0 0.46 0.12 
Sign up96.0 0.38 0.37 
"Patterned" chocolate99.4 0.37 0.37 
Cognac or dessert wine—  0.35 —   
Potato starch80.0 0.13 0.11 
Cocoa powder [Skurikhin]95.0 0.12 0.12 
Sign up99.850.0760.076
Essence—  0.034—   
Vanilla powder99.850.0230.023
Essence of rum—  0.013—   
Starch syrup78.0 0.0110.009
Sign up—  0.003—   
Dye—  0.001—   
Total22.39 
Output in finished product70.4 29.60 20.84 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %29.620 maximum
total sugar, %11.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.110-16 maximum
dairy fat, %2.915 maximum
total fat, %4.525-40
milk solids not fat (MSNF), %0.2
proteins, %1.5
alcohol, %0.2
List of recipes

Recipe on №037 Cake "Red Carnation" contained in handbooks:

calculations, forms, documents: