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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №049 Cake "Molodechno" → recipe number 1 → Constructor ganache

Constructor ganache: №049 Cake "Molodechno"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 751.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	233.39	168.04
Granulated sugar	99.85	192.83	192.55
Melange	27.0	167.34	45.18
water	—	94.49	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	51.16	42.97
Sign up	85.5	47.13	40.29
Rusk flour	89.0	45.44	40.44
Starch syrup	78.0	16.04	12.51
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	12.03	8.90
Potato starch	80.0	8.83	7.07
Sign up	—	7.18	—
Agar (E406)	85.0	1.61	1.36
Essence	—	1.32	—
Vanilla powder	99.85	0.56	0.56
Citric acid (E330)	98.0	0.32	0.31
Sign up	—	0.075	—
Total			560.19
Output in finished product	69.4	751.60	521.54

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	30.6	20 maximum
total sugar, %	194.5	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, %	40.3	15 maximum
total fat, %	59	25-40
milk solids not fat (MSNF), %	3.1
proteins, %	26
alcohol, %	0.9

List of recipes

Recipe on №049 Cake "Molodechno" contained in handbooks:

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

Constructor ganache: №049 Cake "Molodechno"

Recipe on №049 Cake "Molodechno" contained in handbooks:

calculations, forms, documents: