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 → №125 "Blackcurrant" cake → recipe number 2 → Constructor ganache

Constructor ganache: №125 "Blackcurrant" cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 989.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	316.32	270.46
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	270.53	227.25
Granulated sugar	99.85	204.18	203.87
Blackcurrant jam	72.0	153.20	110.30
Powdered sugar	99.85	51.64	51.56
Sign up	27.0	48.02	12.97
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	38.73	28.66
Water	—	28.67	—
Starch syrup	78.0	12.18	9.50
Cocoa powder [Skurikhin]	95.0	5.49	5.22
Sign up	—	1.49	—
Salt	96.5	1.16	1.12
Potato starch	80.0	0.90	0.72
Vanilla powder	99.85	0.66	0.66
Cognac or dessert wine	—	0.32	—
Sign up	—	0.29	—
Baking soda (E500(ii))	50.0	0.29	0.15
Total			922.43
Output in finished product	88.8	989.60	879.07

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.2	20 maximum
total sugar, %	276.7	25-30 minimum
cocoa butter, %	0.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	4.2	10-16 maximum
dairy fat, %	215.9	15 maximum
total fat, %	225	25-40
milk solids not fat (MSNF), %	11.6
proteins, %	42
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: