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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №107 Cake "Primavare" → recipe number 1 → Constructor ganache

Constructor ganache: №107 Cake "Primavare"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 330.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	127.86	127.67
Melange	27.0	106.09	28.64
Roasted kernels	97.5	56.09	54.69
Flour, premium	85.5	32.42	27.72
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	22.91	19.24
Sign up	—	14.53	—
Fresh whole milk the weight ratio of fat 3.2%	12.0	13.57	1.63
Chicken eggs [chicken egg] [2]	27.0	3.62	0.98
Starch syrup	78.0	3.15	2.46
Essence	—	0.47	—
Sign up	85.0	0.32	0.27
Vanilla powder	99.85	0.22	0.22
Cognac or dessert wine	—	0.089	—
Citric acid (E330)	98.0	0.063	0.062
Food paint	—	0.031	—
Total			263.58
Output in finished product	74.2	330.50	245.40

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.8	20 maximum
total sugar, %	122.7	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, %	18.0	15 maximum
total fat, %	58	25-40
milk solids not fat (MSNF), %	1.4
proteins, %	31
alcohol, %	0.0

List of recipes

Recipe on №107 Cake "Primavare" contained in handbooks:

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

Constructor ganache: №107 Cake "Primavare"

Recipe on №107 Cake "Primavare" contained in handbooks:

calculations, forms, documents: