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All groups → All products → Cakes → Biscuit sliced cakes → №268 Creamy-fruit cake "Sponge cake" (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: №268 Creamy-fruit cake "Sponge cake" (sliced)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 426 g
unfinished
products
in kind
in solids
Sign up72.0 84.50 60.84 
Melange27.0 81.44 21.99 
Granulated sugar99.8563.87 63.77 
Cream 20% fat [Light Cream]30.0 47.83 14.35 
Fruit filling74.0 46.05 34.08 
Sign up72.0 46.05 33.16 
Flour, premium85.5 39.58 33.84 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 23.94 8.86 
water—  17.24 —   
Powdered sugar99.8514.36 14.34 
Sign up80.0 9.77 7.82 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 8.14 6.84 
Starch syrup78.0 3.74 2.92 
Essence—  0.60 —   
Vanilla powder99.850.60 0.60 
Sign up85.0 0.37 0.32 
Citric acid (E330)98.0 0.0750.073
Food paint—  0.036—   
Total303.79 
Output in finished product66.1 426.00 281.61 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %33.920 maximum
total sugar, %138.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %21.815 maximum
total fat, %3125-40
milk solids not fat (MSNF), %6.0
proteins, %16
alcohol, %0.0
List of recipes

Recipe on №268 Creamy-fruit cake "Sponge cake" (sliced) contained in handbooks:

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