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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №123 Cake "Chestnut" → recipe number 1 → Constructor ganache

Constructor ganache: №123 Cake "Chestnut"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 35.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	10.67	10.65
Flour, premium	85.5	9.32	7.97
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	7.40	6.22
Natural honey	78.0	4.95	3.86
Fresh whole milk the weight ratio of fat 3.2%	12.0	2.64	0.32
Sign up	97.5	1.90	1.85
Melange	27.0	1.53	0.41
Water	—	0.92	—
Chicken eggs [chicken egg] [2]	27.0	0.71	0.19
Fruit cooking	69.0	0.55	0.38
Sign up	78.0	0.41	0.32
Cocoa powder [Skurikhin]	95.0	0.16	0.15
Vanilla powder	99.85	0.035	0.035
Cognac or dessert wine	—	0.012	—
Essence	—	0.010	—
Sign up	—	0.005	—
Total			32.35
Output in finished product	86.4	35.20	30.41

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.6	20 maximum
total sugar, %	14.5	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.1	10-16 maximum
dairy fat, %	5.8	15 maximum
total fat, %	7.0	25-40
milk solids not fat (MSNF), %	0.3
proteins, %	2.0
alcohol, %	0.0

List of recipes

Recipe on №123 Cake "Chestnut" contained in handbooks:

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

Constructor ganache: №123 Cake "Chestnut"

Recipe on №123 Cake "Chestnut" contained in handbooks:

calculations, forms, documents: