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 → Sand cakes → Glazed sand cakes → No. 117 Cake "Abricotin" → recipe No. 3 → Constructor ganache

Constructor ganache: No. 117 Cake "Abricotin"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 631.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	240.84	240.47
Flour, premium	85.5	164.73	140.84
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	162.61	136.59
Chicken eggs [chicken egg] [2]	27.0	42.16	11.38
Water	—	35.61	—
Sign up	27.0	24.04	6.49
Apricot liqueur	40.0	16.30	6.52
Fruit	70.0	16.30	11.41
Starch syrup	78.0	16.02	12.50
Roasted kernels	97.5	5.87	5.72
Sign up	12.0	1.45	0.17
Essence	—	1.00	—
Vanilla powder	99.85	0.70	0.70
Salt	96.5	0.60	0.58
Cognac or dessert wine	—	0.35	—
Sign up	80.0	0.34	0.28
Cocoa powder [Skurikhin]	95.0	0.28	0.27
Ammonium carbonic (E503(i))	—	0.15	—
Baking soda (E500(ii))	50.0	0.15	0.076
Cognac	—	0.009	—
Total			574.02
Output in finished product	86.6	631.80	547.04

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.4	20 maximum
total sugar, %	240.5	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.2	10-16 maximum
dairy fat, %	127.9	15 maximum
total fat, %	140	25-40
milk solids not fat (MSNF), %	2.4
proteins, %	27
alcohol, %	0.0

List of recipes

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

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Constructor ganache: No. 117 Cake "Abricotin"

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

calculations, forms, documents: