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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №102 Cake "Nut" → recipe number 2 → Constructor ganache

Constructor ganache: №102 Cake "Nut"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 23.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	10.15	10.13
Melange	27.0	5.32	1.44
Water	—	3.30	—
Flour, premium	85.5	2.58	2.21
Fruit	70.0	2.45	1.72
Sign up	97.5	1.27	1.24
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	1.13	0.95
Fresh whole milk the weight ratio of fat 3.2%	12.0	0.77	0.092
Potato starch	80.0	0.64	0.51
Starch syrup	78.0	0.60	0.47
Sign up	27.0	0.20	0.055
Cognac or dessert wine	—	0.17	—
Walnut kernel (raw)	94.0	0.16	0.15
Essence	—	0.046	—
Vanilla powder	99.85	0.011	0.011
Sign up	—	0.007	—
Total			18.97
Output in finished product	74.8	23.60	17.66

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.2	20 maximum
total sugar, %	9.8	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, %	0.9	15 maximum
total fat, %	2.0	25-40
milk solids not fat (MSNF), %	0.1
proteins, %	1.5
alcohol, %	0.0

List of recipes

Constructor ganache: №102 Cake "Nut"

Recipe on №102 Cake "Nut" contained in handbooks:

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