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 → Biscuit sliced cakes → # 261 Biscuit cake with nut cream (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: # 261 Biscuit cake with nut cream (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 777 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	297.66	297.22
Melange	27.0	199.49	53.86
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	103.99	87.35
Flour, premium	85.5	96.95	82.89
Water	—	79.38	—
Sign up	12.0	70.54	8.46
Walnut kernel (raw)	94.0	29.25	27.50
Roasted kernels	97.5	19.95	19.45
Chicken eggs [chicken egg] [2]	27.0	18.81	5.08
Potato starch	80.0	7.98	6.38
Sign up	—	7.15	—
Vanilla powder	99.85	1.01	1.01
Essence of rum	—	0.27	—
Total			589.20
Output in finished product	71.1	777.00	552.08

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.9	20 maximum
total sugar, %	287.4	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, %	82.5	15 maximum
total fat, %	130	25-40
milk solids not fat (MSNF), %	7.3
proteins, %	51
alcohol, %	0.9

List of recipes

Recipe on # 261 Biscuit cake with nut cream (sliced) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Constructor ganache: # 261 Biscuit cake with nut cream (sliced)

Recipe on # 261 Biscuit cake with nut cream (sliced) contained in handbooks:

calculations, forms, documents: