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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №059 Cake "Michurinsky" → recipe number 1 → Constructor ganache

Constructor ganache: №059 Cake "Michurinsky"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 640.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	146.02	145.80
Melange	27.0	120.59	32.56
Water	—	81.71	—
Fruit filling	74.0	76.66	56.73
Fruit	70.0	60.00	42.00
Sign up	17.0	60.00	10.20
Flour, premium	85.5	58.61	50.11
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	56.29	47.28
Powdered sugar	99.85	30.02	29.98
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	22.52	16.66
Sign up	80.0	14.47	11.58
Cognac or dessert wine	—	5.78	—
Cocoa powder [Skurikhin]	95.0	5.44	5.17
Starch syrup	78.0	3.44	2.69
Essence	—	0.83	—
Sign up	85.0	0.34	0.29
Vanilla powder	99.85	0.26	0.26
Essence of rum	—	0.22	—
Citric acid (E330)	98.0	0.069	0.067
Food paint	—	0.033	—
Total			451.37
Output in finished product	65.6	640.10	420.23

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	34.4	20 maximum
total sugar, %	230.2	25-30 minimum
cocoa butter, %	0.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	4.0	10-16 maximum
dairy fat, %	45.0	15 maximum
total fat, %	60	25-40
milk solids not fat (MSNF), %	5.2
proteins, %	24
alcohol, %	0.8

List of recipes

Recipe on №059 Cake "Michurinsky" contained in handbooks:

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

Constructor ganache: №059 Cake "Michurinsky"

Recipe on №059 Cake "Michurinsky" contained in handbooks:

calculations, forms, documents: