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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №124 "Sandy-chocolate" cake → recipe number 1 → Constructor ganache

Constructor ganache: №124 "Sandy-chocolate" cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 370 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.1	114.65	113.62
Flour, premium	85.5	85.09	72.75
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	73.21	61.50
Granulated sugar	99.85	72.50	72.39
Starch syrup	78.0	20.49	15.98
Sign up	—	13.10	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	12.63	9.34
Melange	27.0	11.03	2.98
Raw egg white	12.0	7.37	0.88
Agar (E406)	85.0	0.57	0.49
Sign up	98.0	0.44	0.43
Essence	—	0.32	—
Salt	96.5	0.31	0.30
Citrus essence	—	0.29	—
Ammonium carbonic (E503(i))	—	0.079	—
Sign up	50.0	0.079	0.040
Total			350.70
Output in finished product	90.3	370.00	334.22

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.7	20 maximum
total sugar, %	138.7	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, %	58.6	15 maximum
total fat, %	98	25-40
milk solids not fat (MSNF), %	3.6
proteins, %	17
alcohol, %	0.0

List of recipes

Recipe on №124 "Sandy-chocolate" cake contained in handbooks:

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

Constructor ganache: №124 "Sandy-chocolate" cake

Recipe on №124 "Sandy-chocolate" cake contained in handbooks:

calculations, forms, documents: