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All groups → All products → Cakes → Biscuit sliced cakes → No. 274 Coffee cake (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: No. 274 Coffee cake (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 69.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	27.81	27.77
Melange	27.0	16.79	4.53
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	10.00	8.40
water	—	8.93	—
Flour, premium	85.5	8.16	6.98
Sign up	12.0	4.90	0.59
Potato starch	80.0	2.02	1.61
Roasted kernels	97.5	1.36	1.33
Chicken eggs [chicken egg] [2]	27.0	1.31	0.35
Cognac or dessert wine	—	0.49	—
Sign up	95.0	0.38	0.36
Natural roasted coffee	96.0	0.37	0.35
Essence	—	0.10	—
Vanilla powder	99.85	0.081	0.081
Essence of rum	—	0.018	—
Sign up	—	0.012	—
Total			52.36
Output in finished product	69.7	69.60	48.54

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	30.3	20 maximum
total sugar, %	26.4	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.3	10-16 maximum
dairy fat, %	7.8	15 maximum
total fat, %	11	25-40
milk solids not fat (MSNF), %	0.5
proteins, %	3.5
alcohol, %	0.1

List of recipes

Recipe on No. 274 Coffee cake (sliced) contained in handbooks:

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

Constructor ganache: No. 274 Coffee cake (sliced)

Recipe on No. 274 Coffee cake (sliced) contained in handbooks:

calculations, forms, documents: