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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №125 "Blackcurrant" cake → recipe number 1 → Constructor ganache

Constructor ganache: №125 "Blackcurrant" cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 398.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	126.88	108.48
Granulated sugar	99.85	110.44	110.27
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	100.19	84.16
Blackcurrant jam	72.0	61.45	44.24
Melange	27.0	19.26	5.20
Sign up	12.0	19.03	2.28
Water	—	11.50	—
Chicken eggs [chicken egg] [2]	27.0	5.07	1.37
Starch syrup	78.0	4.89	3.81
Cocoa powder [Skurikhin]	95.0	2.21	2.10
Sign up	—	0.60	—
Salt	96.5	0.46	0.45
Potato starch	80.0	0.36	0.29
Vanilla powder	99.85	0.19	0.19
Ammonium carbonic (E503(i))	—	0.12	—
Sign up	50.0	0.12	0.059
Cognac	—	0.070	—
Cognac or dessert wine	—	0.050	—
Total			362.90
Output in finished product	86.8	398.30	345.84

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.2	20 maximum
total sugar, %	110.9	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.7	10-16 maximum
dairy fat, %	79.4	15 maximum
total fat, %	84	25-40
milk solids not fat (MSNF), %	3.0
proteins, %	17
alcohol, %	0.0

List of recipes

Recipe on №125 "Blackcurrant" cake contained in handbooks:

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

Constructor ganache: №125 "Blackcurrant" cake

Recipe on №125 "Blackcurrant" cake contained in handbooks:

calculations, forms, documents: