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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → No. 117 Cake "Abricotin" → recipe number 1 → Constructor ganache

Constructor ganache: No. 117 Cake "Abricotin"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 681.2 g
unfinished
products
in kind
in solids
Sign up84.0 199.39 167.49 
Granulated sugar99.85184.59 184.31 
Flour, premium85.5 177.60 151.85 
Powdered sugar99.8552.87 52.80 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 39.65 29.34 
Sign up—  38.39 —   
Melange27.0 25.92 7.00 
Apricot liqueur40.0 17.57 7.03 
Fruit70.0 17.57 12.30 
Starch syrup78.0 17.28 13.47 
Sign up97.5 6.33 6.17 
Fresh whole milk the weight ratio of fat 3.2%12.0 1.56 0.19 
Essence—  1.07 —   
Vanilla powder99.850.99 0.99 
Salt96.5 0.65 0.63 
Sign up27.0 0.42 0.11 
Potato starch80.0 0.37 0.30 
Cognac or dessert wine—  0.33 —   
Cocoa powder [Skurikhin]95.0 0.30 0.29 
Ammonium carbonic (E503(i))—  0.16 —   
Sign up50.0 0.16 0.082
Cognac—  0.010—   
Total634.34 
Output in finished product88.7 681.20 604.52 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.320 maximum
total sugar, %259.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.210-16 maximum
dairy fat, %160.015 maximum
total fat, %16825-40
milk solids not fat (MSNF), %10.9
proteins, %26
alcohol, %0.0
List of recipes

Recipe on No. 117 Cake "Abricotin" contained in handbooks:

calculations, forms, documents: