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All groups → All products → Cakes → Sponge cakes → Biscuit baby cakes → №113 Cake "Strawberry" → recipe number 2 → Constructor ganache

Constructor ganache: №113 Cake "Strawberry"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 410 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	120.65	86.87
Granulated sugar	99.85	103.46	103.30
Melange	27.0	83.88	22.65
water	—	46.68	—
Flour, premium	85.5	40.76	34.85
Sign up	70.0	34.75	24.32
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	23.11	19.41
Fresh whole milk the weight ratio of fat 3.2%	12.0	13.68	1.64
Potato starch	80.0	10.06	8.05
Chicken eggs [chicken egg] [2]	27.0	3.65	0.99
Sign up	—	0.50	—
Agar (E406)	85.0	0.38	0.32
Vanilla powder	99.85	0.22	0.22
Total			302.63
Output in finished product	67.9	410.00	278.42

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	32.1	20 maximum
total sugar, %	174.0	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, %	17.9	15 maximum
total fat, %	28	25-40
milk solids not fat (MSNF), %	1.4
proteins, %	15
alcohol, %	0.0

List of recipes

Recipe on №113 Cake "Strawberry" contained in handbooks:

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

Constructor ganache: №113 Cake "Strawberry"

Recipe on №113 Cake "Strawberry" contained in handbooks:

calculations, forms, documents: