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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №088 Cake "Maple" → recipe number 1 → Constructor ganache

Constructor ganache: №088 Cake "Maple"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 437.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	165.07	164.82
Melange	27.0	107.53	29.03
Flour, premium	85.5	52.26	44.68
water	—	42.11	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	39.67	33.32
Sign up	78.0	33.22	25.91
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	18.69	13.83
Cocoa powder [Skurikhin]	95.0	16.83	15.99
Natural berry syrup	70.0	13.40	9.38
Raw egg white	12.0	10.90	1.31
Sign up	99.85	4.47	4.46
Potato starch	80.0	4.30	3.44
Cognac	—	2.26	—
Cognac or dessert wine	—	1.93	—
Agar (E406)	85.0	0.85	0.72
Sign up	98.0	0.64	0.63
Citrus essence	—	0.43	—
Vanilla powder	99.85	0.16	0.16
Essence of rum	—	0.077	—
Essence	—	0.067	—
Total			347.68
Output in finished product	74.6	437.80	326.82

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.4	20 maximum
total sugar, %	184.6	25-30 minimum
cocoa butter, %	2.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	12.7	10-16 maximum
dairy fat, %	32.3	15 maximum
total fat, %	47	25-40
milk solids not fat (MSNF), %	4.2
proteins, %	25
alcohol, %	1.0

List of recipes

Recipe on №088 Cake "Maple" contained in handbooks:

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

Constructor ganache: №088 Cake "Maple"

Recipe on №088 Cake "Maple" contained in handbooks:

calculations, forms, documents: