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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №042 Cake "Penguin" → recipe number 1 → Constructor ganache

Constructor ganache: №042 Cake "Penguin"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 716.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	203.15	202.85
Confiture	80.0	142.25	113.80
Melange	27.0	109.82	29.65
Cuttings from semi-finished cakes and pastries	74.0	96.45	71.37
Water	—	82.35	—
Sign up	84.0	69.73	58.58
Flour, premium	85.5	62.31	53.28
Fresh whole milk the weight ratio of fat 3.2%	12.0	41.30	4.96
Chicken eggs [chicken egg] [2]	27.0	11.01	2.97
Potato starch	80.0	10.78	8.62
Sign up	—	7.01	—
Cocoa powder [Skurikhin]	95.0	4.38	4.16
Ammonium carbonic (E503(i))	—	0.80	—
Essence	—	0.73	—
Vanilla powder	99.85	0.68	0.68
Sign up	—	0.27	—
Baking soda (E500(ii))	50.0	0.13	0.067
Total			550.98
Output in finished product	71.8	716.30	514.62

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.2	20 maximum
total sugar, %	194.2	25-30 minimum
cocoa butter, %	0.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	3.3	10-16 maximum
dairy fat, %	55.0	15 maximum
total fat, %	70	25-40
milk solids not fat (MSNF), %	4.4
proteins, %	23
alcohol, %	0.9

List of recipes

Recipe on №042 Cake "Penguin" contained in handbooks:

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

Constructor ganache: №042 Cake "Penguin"

Recipe on №042 Cake "Penguin" contained in handbooks:

calculations, forms, documents: