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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №079 Cake "Kalach" → recipe number 1 → Constructor ganache

Constructor ganache: №079 Cake "Kalach"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 104.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	29.31	29.27
Powdered sugar	99.85	24.15	24.11
Melange	27.0	15.58	4.21
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	11.69	9.82
Raw egg white	12.0	9.06	1.09
Sign up	85.5	7.57	6.47
Fresh whole milk the weight ratio of fat 3.2%	12.0	7.57	0.91
water	—	6.81	—
Chicken eggs [chicken egg] [2]	27.0	2.02	0.54
Potato starch	80.0	1.87	1.50
Sign up	95.0	1.47	1.40
Cognac	—	0.99	—
Cognac or dessert wine	—	0.81	—
Vanilla powder	99.85	0.22	0.22
Essence	—	0.093	—
Sign up	—	0.032	—
Total			79.54
Output in finished product	71.6	104.50	74.77

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.4	20 maximum
total sugar, %	51.1	25-30 minimum
cocoa butter, %	0.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.1	10-16 maximum
dairy fat, %	9.3	15 maximum
total fat, %	12	25-40
milk solids not fat (MSNF), %	0.8
proteins, %	4.5
alcohol, %	0.4

List of recipes

Recipe on №079 Cake "Kalach" contained in handbooks:

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

Constructor ganache: №079 Cake "Kalach"

Recipe on №079 Cake "Kalach" contained in handbooks:

calculations, forms, documents: