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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №094 "Sponge-marshmallow" cake → recipe number 1 → Constructor ganache

Constructor ganache: №094 "Sponge-marshmallow" cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 134.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	43.93	31.63
Granulated sugar	99.85	30.30	30.25
Melange	27.0	28.56	7.71
Flour, premium	85.5	23.55	20.13
Fruit filling	74.0	17.97	13.30
Sign up	12.0	8.99	1.08
water	—	0.54	—
Citrus essence	—	0.18	—
Agar (E406)	85.0	0.13	0.11
Potato starch	80.0	0.086	0.069
Sign up	—	0.045	—
Essence	—	0.004	—
Total			104.29
Output in finished product	71.4	134.30	95.95

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.6	20 maximum
total sugar, %	40.2	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, %	3.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	6.5
alcohol, %	0.0

List of recipes

Recipe on №094 "Sponge-marshmallow" cake contained in handbooks:

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

Constructor ganache: №094 "Sponge-marshmallow" cake

Recipe on №094 "Sponge-marshmallow" cake contained in handbooks:

calculations, forms, documents: