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 marshmallow and soufflé → №098 Cake "Periwinkle" → recipe number 1 → Constructor ganache

Constructor ganache: №098 Cake "Periwinkle"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 483.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	155.21	154.97
Melange	27.0	114.77	30.99
Natural berry syrup	70.0	89.27	62.49
Flour, premium	85.5	55.78	47.69
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	37.32	31.35
Sign up	78.0	32.47	25.32
Water	—	28.02	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	17.18	12.71
Cocoa powder [Skurikhin]	95.0	14.09	13.38
Potato starch	80.0	13.77	11.02
Sign up	12.0	10.02	1.20
Essence	—	0.79	—
Agar (E406)	85.0	0.78	0.66
Citric acid (E330)	98.0	0.59	0.58
Citrus essence	—	0.40	—
Sign up	99.85	0.26	0.26
Total			392.63
Output in finished product	76.3	483.90	369.07

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.7	20 maximum
total sugar, %	170.2	25-30 minimum
cocoa butter, %	2.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	10.6	10-16 maximum
dairy fat, %	30.3	15 maximum
total fat, %	46	25-40
milk solids not fat (MSNF), %	3.9
proteins, %	25
alcohol, %	0.0

List of recipes

Recipe on №098 Cake "Periwinkle" contained in handbooks:

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

Constructor ganache: №098 Cake "Periwinkle"

Recipe on №098 Cake "Periwinkle" contained in handbooks:

calculations, forms, documents: