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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №126 Cake "Chernivtsi" → recipe number 1 → Constructor ganache

Constructor ganache: №126 Cake "Chernivtsi"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 994.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	339.06	289.89
Granulated sugar	99.85	323.04	322.56
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	263.42	221.27
Fresh whole milk the weight ratio of fat 3.2%	12.0	50.91	6.11
Jam	72.0	47.71	34.35
Sign up	27.0	43.95	11.87
Water	—	40.36	—
Starch syrup	78.0	18.16	14.17
Chicken eggs [chicken egg] [2]	27.0	13.58	3.67
Walnut kernel (raw)	94.0	10.28	9.66
Sign up	95.0	2.03	1.93
Essence	—	1.68	—
Salt	96.5	1.25	1.21
Citric acid (E330)	98.0	1.02	0.99
Vanilla powder	99.85	0.73	0.73
Sign up	—	0.32	—
Baking soda (E500(ii))	50.0	0.32	0.16
Cognac or dessert wine	—	0.29	—
Total			918.56
Output in finished product	88.7	994.70	881.82

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.3	20 maximum
total sugar, %	360.6	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.6	10-16 maximum
dairy fat, %	210.2	15 maximum
total fat, %	225	25-40
milk solids not fat (MSNF), %	8.1
proteins, %	47
alcohol, %	0.0

List of recipes

Recipe on №126 Cake "Chernivtsi" contained in handbooks:

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

Constructor ganache: №126 Cake "Chernivtsi"

Recipe on №126 Cake "Chernivtsi" contained in handbooks:

calculations, forms, documents: