Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №046 Cake "Caprice" → recipe number 1 → Constructor ganache

Constructor ganache: №046 Cake "Caprice"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 875.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	258.78	258.39
Melange	27.0	152.35	41.13
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	123.29	103.57
Compote apples	17.0	116.97	19.89
Cranberry jam	72.0	116.97	84.22
Sign up	85.5	74.04	63.30
Fresh whole milk the weight ratio of fat 3.2%	12.0	73.11	8.77
Water	—	63.48	—
Chicken eggs [chicken egg] [2]	27.0	19.50	5.26
Potato starch	80.0	18.28	14.62
Sign up	—	5.87	—
Vanilla powder	99.85	1.19	1.19
Essence	—	0.91	—
Cocoa powder [Skurikhin]	95.0	0.22	0.21
Essence of rum	—	0.22	—
Sign up	—	0.007	—
Total			600.56
Output in finished product	64.1	875.50	561.52

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	35.9	20 maximum
total sugar, %	249.0	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.2	10-16 maximum
dairy fat, %	97.3	15 maximum
total fat, %	117	25-40
milk solids not fat (MSNF), %	7.8
proteins, %	31
alcohol, %	0.8

List of recipes

Recipe on №046 Cake "Caprice" contained in handbooks:

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

Constructor ganache: №046 Cake "Caprice"

Recipe on №046 Cake "Caprice" contained in handbooks:

calculations, forms, documents: