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All groups → All products → Cakes → Sand cakes → Glazed sand cakes → №129 Cake "Balashikhinsky" → recipe number 1 → Constructor ganache

Constructor ganache: №129 Cake "Balashikhinsky"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 188.9 g
unfinished
products
in kind
in solids
Sign up99.8562.40 62.31 
Flour, premium85.5 55.43 47.39 
Jam72.0 38.63 27.81 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 23.42 19.67 
Water—  12.72 —   
Sign up97.5 10.25 9.99 
Starch syrup78.0 5.72 4.46 
Melange27.0 4.77 1.29 
Cocoa powder [Skurikhin]95.0 4.69 4.45 
Essence—  0.44 —   
Sign up80.0 0.17 0.14 
Vanilla powder99.850.12 0.12 
Salt96.5 0.10 0.10 
Ammonium carbonic (E503(i))—  0.041—   
Baking soda (E500(ii))50.0 0.0410.020
Total177.75 
Output in finished product88.4 188.90 167.08 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.620 maximum
total sugar, %88.125-30 minimum
cocoa butter, %0.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %3.510-16 maximum
dairy fat, %18.215 maximum
total fat, %2525-40
milk solids not fat (MSNF), %0.3
proteins, %10.0
alcohol, %0.0
List of recipes

Recipe on №129 Cake "Balashikhinsky" contained in handbooks:

calculations, forms, documents: