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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №060 Cake "Fruit and nut" → recipe number 1 → Constructor ganache

Constructor ganache: №060 Cake "Fruit and nut"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 891.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	254.63	183.33
Granulated sugar	99.85	212.12	211.81
Melange	27.0	136.48	36.85
Flour, premium	85.5	131.02	112.02
Roasted cashew kernels [2]	97.5	124.66	121.54
Sign up	—	67.69	—
Raisins	80.0	27.30	21.84
Dried almond kernel	96.0	18.63	17.89
Powdered sugar	99.85	7.47	7.46
Cognac or dessert wine	—	6.50	—
Sign up	80.0	5.46	4.37
Essence	—	1.39	—
Starch syrup	78.0	1.33	1.04
Essence of rum	—	0.22	—
Agar (E406)	85.0	0.077	0.066
Sign up	—	0.037	—
Citric acid (E330)	98.0	0.015	0.015
Food paint	—	0.007	—
Total			718.22
Output in finished product	74.1	891.20	660.77

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.9	20 maximum
total sugar, %	298.0	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, %	0.0	15 maximum
total fat, %	194	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	50
alcohol, %	0.8

List of recipes

Recipe on №060 Cake "Fruit and nut" contained in handbooks:

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

Constructor ganache: №060 Cake "Fruit and nut"

Recipe on №060 Cake "Fruit and nut" contained in handbooks:

calculations, forms, documents: