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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №044 Cake "Karelian" → recipe number 1 → Constructor ganache

Constructor ganache: №044 Cake "Karelian"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 812.2 g
unfinished
products
in kind
in solids
Sign up99.85262.38 261.98 
Cranberry jam72.0 250.68 180.49 
Melange27.0 137.07 37.01 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 95.26 80.02 
Flour, premium85.5 66.61 56.96 
Sign up12.0 56.42 6.77 
Water—  31.45 —   
Raw egg white12.0 25.10 3.01 
Potato starch80.0 16.45 13.16 
Chicken eggs [chicken egg] [2]27.0 15.04 4.06 
Sign up—  3.04 —   
Vanilla powder99.851.43 1.42 
Essence—  0.82 —   
Essence of rum—  0.11 —   
Total644.88 
Output in finished product74.5 812.20 604.90 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.520 maximum
total sugar, %252.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %75.415 maximum
total fat, %9325-40
milk solids not fat (MSNF), %6.0
proteins, %30
alcohol, %0.4
List of recipes

Recipe on №044 Cake "Karelian" contained in handbooks:

calculations, forms, documents: