Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №082 Cake "Severyanka" → recipe number 1 → Constructor ganache

Constructor ganache: №082 Cake "Severyanka"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 494 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	210.50	210.18
Melange	27.0	107.41	29.00
water	—	73.50	—
Flour, premium	85.5	52.20	44.63
Raw egg white	12.0	41.37	4.96
Sign up	72.0	38.39	27.64
Jam	72.0	37.98	27.35
Potato starch	80.0	12.89	10.31
Cognac or dessert wine	—	5.52	—
Starch syrup	78.0	1.06	0.83
Sign up	85.0	0.69	0.59
Essence	—	0.68	—
Essence of rum	—	0.22	—
Citric acid (E330)	98.0	0.021	0.021
Food paint	—	0.010	—
Total			355.51
Output in finished product	67.0	494.00	330.98

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	33.0	20 maximum
total sugar, %	222.7	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, %	13	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	22
alcohol, %	0.7

List of recipes

Recipe on №082 Cake "Severyanka" contained in handbooks:

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

Constructor ganache: №082 Cake "Severyanka"

Recipe on №082 Cake "Severyanka" contained in handbooks:

calculations, forms, documents: