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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №056 Cake "Sherg" → recipe number 1 → Constructor ganache

Constructor ganache: №056 Cake "Sherg"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 734.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	197.95	197.65
Melange	27.0	164.24	44.35
Fruit filling	74.0	118.19	87.46
Water	—	93.12	—
Flour, premium	85.5	79.82	68.25
Sign up	84.0	57.16	48.02
Roasted kernels	97.5	53.65	52.31
Powdered sugar	99.85	29.74	29.69
Raisins	80.0	24.57	19.66
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	22.30	16.50
Sign up	—	7.50	—
Cocoa powder [Skurikhin]	95.0	6.67	6.34
Potato starch	80.0	6.57	5.26
Starch syrup	78.0	3.17	2.48
Vanilla powder	99.85	0.73	0.73
Sign up	—	0.29	—
Essence	—	0.073	—
Total			578.67
Output in finished product	73.4	734.20	538.74

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.6	20 maximum
total sugar, %	322.2	25-30 minimum
cocoa butter, %	0.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	5.0	10-16 maximum
dairy fat, %	45.7	15 maximum
total fat, %	92	25-40
milk solids not fat (MSNF), %	5.1
proteins, %	45
alcohol, %	1.0

List of recipes

Recipe on №056 Cake "Sherg" contained in handbooks:

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

Constructor ganache: №056 Cake "Sherg"

Recipe on №056 Cake "Sherg" contained in handbooks:

calculations, forms, documents: