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All groups → All products → Cakes → Sponge cakes → Sponge-nut and other cakes → №109 Cake "Varazi" → recipe number 1 → Constructor ganache

Constructor ganache: №109 Cake "Varazi"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 271.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	72.52	72.41
Melange	27.0	51.67	13.95
Walnut kernel (raw)	94.0	36.70	34.50
Roasted almond kernel	97.5	36.59	35.68
Fresh whole milk the weight ratio of fat 3.2%	12.0	27.39	3.29
Sign up	—	27.00	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	25.57	21.48
Flour, premium	85.5	19.50	16.68
"Patterned" chocolate	99.4	8.44	8.39
Chicken eggs [chicken egg] [2]	27.0	6.85	1.85
Sign up	—	2.29	—
Powdered sugar	99.85	1.41	1.41
Potato starch	80.0	1.16	0.93
Essence of rum	—	0.092	—
Vanillin	—	0.007	—
Total			210.56
Output in finished product	72.3	271.30	196.03

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.7	20 maximum
total sugar, %	73.1	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, %	20.5	15 maximum
total fat, %	64	25-40
milk solids not fat (MSNF), %	2.6
proteins, %	27
alcohol, %	0.3

List of recipes

Recipe on №109 Cake "Varazi" contained in handbooks:

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

Constructor ganache: №109 Cake "Varazi"

Recipe on №109 Cake "Varazi" contained in handbooks:

calculations, forms, documents: