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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №039 Cake "Cherry" → recipe number 1 → Constructor ganache

Constructor ganache: №039 Cake "Cherry"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 346.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	65.62	65.52
Melange	27.0	64.64	17.45
Fruit filling	74.0	62.58	46.31
Fruit	70.0	43.41	30.39
water	—	37.90	—
Sign up	85.5	31.41	26.86
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	28.18	23.67
Cherry syrup	70.0	27.39	19.17
Powdered sugar	99.85	15.03	15.01
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	11.27	8.34
Sign up	80.0	7.76	6.21
Cherry liqueur	40.0	0.66	0.26
Essence	—	0.39	—
Vanilla powder	99.85	0.28	0.28
Agar (E406)	85.0	0.27	0.23
Total			259.71
Output in finished product	69.8	346.60	241.79

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	30.2	20 maximum
total sugar, %	123.9	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, %	22.5	15 maximum
total fat, %	30	25-40
milk solids not fat (MSNF), %	2.6
proteins, %	12
alcohol, %	0.0

List of recipes

Recipe on №039 Cake "Cherry" contained in handbooks:

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

Constructor ganache: №039 Cake "Cherry"

Recipe on №039 Cake "Cherry" contained in handbooks:

calculations, forms, documents: