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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №038 Cake "Snow Maiden" → recipe number 1 → Constructor ganache

Constructor ganache: №038 Cake "Snow Maiden"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 709.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	303.77	303.32
Melange	27.0	94.23	25.44
Fruit cooking	69.0	91.83	63.36
Flour, premium	85.5	90.46	77.34
water	—	69.69	—
Sign up	12.0	50.38	6.05
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	31.98	26.87
Fresh whole milk the weight ratio of fat 3.2%	12.0	14.81	1.78
Cognac	—	9.41	—
Cognac or dessert wine	—	7.93	—
Sign up	27.0	3.95	1.07
Vanilla powder	99.85	3.91	3.90
Potato starch	80.0	3.77	3.02
Essence	—	0.94	—
Essence of rum	—	0.32	—
Total			512.14
Output in finished product	67.2	709.30	476.80

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	32.8	20 maximum
total sugar, %	347.3	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	25.0	15 maximum
total fat, %	37	25-40
milk solids not fat (MSNF), %	1.7
proteins, %	26
alcohol, %	3.9

List of recipes

Recipe on №038 Cake "Snow Maiden" contained in handbooks:

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

Constructor ganache: №038 Cake "Snow Maiden"

Recipe on №038 Cake "Snow Maiden" contained in handbooks:

calculations, forms, documents: