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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №105 Cake "Special" → recipe number 1 → Constructor ganache

Constructor ganache: №105 Cake "Special"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 969.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	335.86	335.35
Melange	27.0	249.91	67.48
Flour, premium	85.5	121.46	103.84
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	103.71	87.11
Fruit filling	74.0	97.08	71.84
Sign up	—	93.28	—
Fresh whole milk the weight ratio of fat 3.2%	12.0	67.41	8.09
Praline	99.0	46.88	46.41
Potato starch	80.0	29.99	23.99
Chicken eggs [chicken egg] [2]	27.0	17.98	4.85
Sign up	—	7.97	—
Essence	—	1.50	—
Vanilla powder	99.85	0.90	0.90
Essence of rum	—	0.32	—
Cognac	—	0.31	—
Total			749.87
Output in finished product	72.0	969.40	698.13

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.0	20 maximum
total sugar, %	403.6	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, %	81.7	15 maximum
total fat, %	129	25-40
milk solids not fat (MSNF), %	7.0
proteins, %	49
alcohol, %	1.1

List of recipes

Recipe on №105 Cake "Special" contained in handbooks:

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

Constructor ganache: №105 Cake "Special"

Recipe on №105 Cake "Special" contained in handbooks:

calculations, forms, documents: