Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №108 Cake "Vare" → recipe number 1 → Constructor ganache

Constructor ganache: №108 Cake "Vare"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 545.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	244.22	65.94
Granulated sugar	99.85	234.32	233.97
Flour, premium	85.5	134.11	114.66
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	23.44	19.69
Water	—	20.87	—
Sign up	80.0	14.72	11.77
Starch syrup	78.0	9.39	7.32
Candied fruit	83.0	3.27	2.71
Essence	—	0.22	—
Total			456.07
Output in finished product	76.8	545.60	419.13

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.2	20 maximum
total sugar, %	224.5	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, %	17.8	15 maximum
total fat, %	46	25-40
milk solids not fat (MSNF), %	0.3
proteins, %	42
alcohol, %	0.0

List of recipes

Recipe on №108 Cake "Vare" contained in handbooks:

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

Constructor ganache: №108 Cake "Vare"

Recipe on №108 Cake "Vare" contained in handbooks:

calculations, forms, documents: