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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №070 Cake "Ruby" → recipe number 1 → Constructor ganache

Constructor ganache: №070 Cake "Ruby"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 269.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	97.93	97.78
Melange	27.0	57.14	15.43
Apple jam	66.0	39.08	25.79
water	—	34.88	—
Flour, premium	85.5	27.77	23.74
Sign up	84.0	24.73	20.78
Fresh whole milk the weight ratio of fat 3.2%	12.0	11.92	1.43
Potato starch	80.0	6.86	5.48
Cognac	—	4.80	—
Cognac or dessert wine	—	4.02	—
Sign up	27.0	1.77	0.48
Essence	—	0.35	—
Vanilla powder	99.85	0.22	0.22
Starch syrup	78.0	0.20	0.16
Essence of rum	—	0.16	—
Sign up	85.0	0.046	0.039
Citric acid (E330)	98.0	0.004	0.004
Food paint	—	0.002	—
Total			191.33
Output in finished product	66.1	269.40	178.13

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	33.9	20 maximum
total sugar, %	116.1	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, %	19.3	15 maximum
total fat, %	26	25-40
milk solids not fat (MSNF), %	1.3
proteins, %	11
alcohol, %	2.0

List of recipes

Recipe on №070 Cake "Ruby" contained in handbooks:

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

Constructor ganache: №070 Cake "Ruby"

Recipe on №070 Cake "Ruby" contained in handbooks:

calculations, forms, documents: