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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №296 Sugar rolls cake → recipe number 1 → Constructor ganache

Constructor ganache: №296 Sugar rolls cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 924.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	375.33	374.77
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	293.39	246.44
Fresh whole milk the weight ratio of fat 3.2%	12.0	288.46	34.61
Flour, premium	85.5	114.70	98.07
Chicken eggs [chicken egg] [2]	27.0	46.33	12.51
Sign up	27.0	28.68	7.74
Vanilla powder	99.85	4.00	3.99
Cognac or dessert wine	—	1.14	—
Total			778.14
Output in finished product	80.5	924.10	743.90

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	19.5	20 maximum
total sugar, %	379.2	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, %	240.2	15 maximum
total fat, %	250	25-40
milk solids not fat (MSNF), %	28.5
proteins, %	30
alcohol, %	0.2

List of recipes

Recipe on №296 Sugar rolls cake contained in handbooks:

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

Constructor ganache: №296 Sugar rolls cake

Recipe on №296 Sugar rolls cake contained in handbooks:

calculations, forms, documents: