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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №099 Cake "Hvilya" → recipe number 1 → Constructor ganache

Constructor ganache: №099 Cake "Hvilya"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 461.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	172.85	172.59
Melange	27.0	133.73	36.11
water	—	55.57	—
Flour, premium	85.5	51.70	44.20
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.02	33.62
Sign up	72.0	35.31	25.42
Starch syrup	78.0	31.43	24.51
Cocoa powder [Skurikhin]	95.0	12.93	12.28
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	11.80	8.73
Raw egg white	12.0	11.12	1.33
Sign up	85.0	1.22	1.04
Essence	—	0.60	—
Citric acid (E330)	98.0	0.55	0.54
Vanilla powder	99.85	0.11	0.11
Food paint	—	0.066	—
Total			360.49
Output in finished product	73.5	461.10	338.86

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.5	20 maximum
total sugar, %	207.1	25-30 minimum
cocoa butter, %	1.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	9.7	10-16 maximum
dairy fat, %	32.0	15 maximum
total fat, %	50	25-40
milk solids not fat (MSNF), %	2.9
proteins, %	27
alcohol, %	0.0

List of recipes

Recipe on №099 Cake "Hvilya" contained in handbooks:

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

Constructor ganache: №099 Cake "Hvilya"

Recipe on №099 Cake "Hvilya" contained in handbooks:

calculations, forms, documents: