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All groups → All products → Cakes → Airy cakes → No. 355 Dahlia air cake with cream → recipe number 1 → Constructor ganache

Constructor ganache: No. 355 Dahlia air cake with cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 873.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	420.87	420.23
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	252.73	212.29
Fresh whole milk the weight ratio of fat 3.2%	12.0	149.67	17.96
Fruit	70.0	81.34	56.94
Raw egg white	12.0	73.63	8.84
Sign up	27.0	39.91	10.78
Vanilla powder	99.85	3.93	3.92
Cognac or dessert wine	—	0.98	—
Total			730.96
Output in finished product	79.5	873.40	694.41

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	20.5	20 maximum
total sugar, %	412.1	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, %	202.6	15 maximum
total fat, %	207	25-40
milk solids not fat (MSNF), %	16.1
proteins, %	18
alcohol, %	0.1

List of recipes

Recipe on No. 355 Dahlia air cake with cream contained in handbooks:

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

Constructor ganache: No. 355 Dahlia air cake with cream

Recipe on No. 355 Dahlia air cake with cream contained in handbooks:

calculations, forms, documents: