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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №059 Cake "Michurinsky" → recipe number 2 → Constructor ganache

Constructor ganache: №059 Cake "Michurinsky"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 276.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	80.83	80.71
Melange	27.0	51.83	13.99
Water	—	35.12	—
Fruit filling	74.0	32.95	24.38
Fruit	70.0	25.79	18.05
Sign up	17.0	25.79	4.38
Flour, premium	85.5	25.19	21.54
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	18.62	15.64
Fresh whole milk the weight ratio of fat 3.2%	12.0	12.05	1.45
Potato starch	80.0	6.22	4.98
Sign up	27.0	3.21	0.87
Cognac or dessert wine	—	2.40	—
Cocoa powder [Skurikhin]	95.0	2.35	2.23
Starch syrup	78.0	1.48	1.15
Essence	—	0.36	—
Sign up	85.0	0.15	0.13
Essence of rum	—	0.10	—
Cognac	—	0.074	—
Vanilla powder	99.85	0.069	0.069
Citric acid (E330)	98.0	0.030	0.029
Sign up	—	0.014	—
Total			189.61
Output in finished product	63.9	276.40	176.52

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	36.1	20 maximum
total sugar, %	99.2	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.8	10-16 maximum
dairy fat, %	14.7	15 maximum
total fat, %	21	25-40
milk solids not fat (MSNF), %	1.2
proteins, %	10
alcohol, %	0.3

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: