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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №120 Cake "Leaf fall" → recipe number 2 → Constructor ganache

Constructor ganache: №120 Cake "Leaf fall"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 415.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	119.96	102.57
Granulated sugar	99.85	103.78	103.63
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	98.45	82.69
Jam	72.0	59.97	43.18
Roasted cashew kernels [2]	97.5	22.21	21.66
Sign up	12.0	20.18	2.42
Cocoa powder [Skurikhin]	95.0	18.24	17.33
Melange	27.0	15.55	4.20
Water	—	9.70	—
Chicken eggs [chicken egg] [2]	27.0	5.38	1.45
Sign up	78.0	4.36	3.40
Essence	—	0.54	—
Salt	96.5	0.44	0.43
Vanilla powder	99.85	0.25	0.25
Ammonium carbonic (E503(i))	—	0.11	—
Sign up	50.0	0.11	0.056
Cognac	—	0.10	—
Cognac or dessert wine	—	0.028	—
Total			383.27
Output in finished product	87.7	415.10	364.10

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.3	20 maximum
total sugar, %	145.3	25-30 minimum
cocoa butter, %	2.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	13.9	10-16 maximum
dairy fat, %	77.8	15 maximum
total fat, %	94	25-40
milk solids not fat (MSNF), %	3.1
proteins, %	23
alcohol, %	0.0

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Constructor ganache: №120 Cake "Leaf fall"

Recipe on №120 Cake "Leaf fall" contained in handbooks:

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