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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №064 Cake "Firm" → recipe number 1 → Constructor ganache

Constructor ganache: №064 Cake "Firm"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 81.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	22.09	15.90
Granulated sugar	99.85	20.12	20.09
Melange	27.0	12.92	3.49
Flour, premium	85.5	10.55	9.02
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	8.54	7.17
Sign up	72.0	6.55	4.72
Fresh whole milk the weight ratio of fat 3.2%	12.0	5.06	0.61
water	—	3.37	—
Chicken eggs [chicken egg] [2]	27.0	1.35	0.36
Starch syrup	78.0	0.73	0.57
Sign up	99.85	0.083	0.083
Citrus essence	—	0.079	—
Potato starch	80.0	0.073	0.059
Agar (E406)	85.0	0.073	0.062
Cognac or dessert wine	—	0.033	—
Sign up	—	0.026	—
Citric acid (E330)	98.0	0.015	0.014
Food paint	—	0.007	—
Total			62.15
Output in finished product	72.0	81.70	58.86

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.0	20 maximum
total sugar, %	19.9	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, %	6.8	15 maximum
total fat, %	8.5	25-40
milk solids not fat (MSNF), %	0.5
proteins, %	3.0
alcohol, %	0.0

List of recipes

Recipe on №064 Cake "Firm" contained in handbooks:

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

Constructor ganache: №064 Cake "Firm"

Recipe on №064 Cake "Firm" contained in handbooks:

calculations, forms, documents: