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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №102 Cake "Nut" → recipe No. 3 → Constructor ganache

Constructor ganache: №102 Cake "Nut"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 504.2 g
unfinished
products
in kind
in solids
Sign up99.85217.71 217.38 
Melange27.0 113.95 30.77 
Water—  70.78 —   
Flour, premium85.5 55.38 47.35 
Fruit70.0 52.53 36.77 
Sign up97.5 30.64 29.88 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 25.02 21.02 
Chicken eggs [chicken egg] [2]27.0 15.01 4.05 
Potato starch80.0 13.67 10.94 
Starch syrup78.0 12.91 10.07 
Sign up—  3.70 —   
Essence—  0.98 —   
Vanilla powder99.850.25 0.25 
Essence of rum—  0.14 —   
Total408.47 
Output in finished product75.4 504.20 380.28 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %24.620 maximum
total sugar, %209.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %19.215 maximum
total fat, %4925-40
milk solids not fat (MSNF), %0.4
proteins, %29
alcohol, %0.5
List of recipes

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

calculations, forms, documents: