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All groups → All products → Cakes → Sponge cakes → Sponge cakes with jam → №071 Cake "Salute" → recipe number 1 → Constructor ganache

Constructor ganache: №071 Cake "Salute"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 945.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	333.44	332.94
Melange	27.0	198.69	53.65
Apple jam	66.0	135.90	89.69
water	—	122.85	—
Flour, premium	85.5	96.56	82.56
Sign up	84.0	89.02	74.77
Fresh whole milk the weight ratio of fat 3.2%	12.0	42.92	5.15
Potato starch	80.0	23.84	19.07
Cognac	—	12.89	—
Cognac or dessert wine	—	10.71	—
Sign up	78.0	7.02	5.48
Chicken eggs [chicken egg] [2]	27.0	6.36	1.72
Essence	—	1.40	—
Agar (E406)	85.0	0.80	0.68
Vanilla powder	99.85	0.79	0.79
Sign up	—	0.43	—
Citric acid (E330)	98.0	0.14	0.14
Food paint	—	0.068	—
Total			666.64
Output in finished product	66.3	945.20	626.64

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	33.7	20 maximum
total sugar, %	403.5	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, %	70.3	15 maximum
total fat, %	94	25-40
milk solids not fat (MSNF), %	4.8
proteins, %	37
alcohol, %	5.4

List of recipes

Recipe on №071 Cake "Salute" contained in handbooks:

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

Constructor ganache: №071 Cake "Salute"

Recipe on №071 Cake "Salute" contained in handbooks:

calculations, forms, documents: