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All groups → All products → Cakes → Airy cakes → No. 355 Dahlia air cake with cream → recipe No. 3 → 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 642.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	323.17	322.69
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	176.64	148.38
Chicken eggs [chicken egg] [2]	27.0	105.99	28.62
Fruit	70.0	60.70	42.49
Raw egg white	12.0	54.95	6.59
Sign up	99.85	2.86	2.86
Cognac or dessert wine	—	0.88	—
Total			551.62
Output in finished product	81.5	642.70	524.04

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	18.5	20 maximum
total sugar, %	311.5	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, %	138.4	15 maximum
total fat, %	151	25-40
milk solids not fat (MSNF), %	2.5
proteins, %	20
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: