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All groups → All products → Cakes → Tiny cakes → No. 366 Glazed "Potato" cake → recipe No. 3 → Constructor ganache

Constructor ganache: No. 366 Glazed "Potato" cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 916.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	378.19	377.62
Melange	27.0	249.92	67.48
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	153.88	129.26
Flour, premium	85.5	121.25	103.67
Chicken eggs [chicken egg] [2]	27.0	92.33	24.93
Sign up	80.0	29.94	23.95
Water	—	24.87	—
Starch syrup	78.0	11.19	8.73
Cocoa powder [Skurikhin]	95.0	8.28	7.86
Essence of rum	—	1.84	—
Sign up	—	1.76	—
Vanilla powder	99.85	1.54	1.53
Cognac or dessert wine	—	0.77	—
Total			745.04
Output in finished product	77.6	916.60	711.51

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.4	20 maximum
total sugar, %	372.1	25-30 minimum
cocoa butter, %	1.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	6.3	10-16 maximum
dairy fat, %	121.2	15 maximum
total fat, %	163	25-40
milk solids not fat (MSNF), %	2.2
proteins, %	58
alcohol, %	0.1

List of recipes

Recipe on No. 366 Glazed "Potato" cake contained in handbooks:

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

Constructor ganache: No. 366 Glazed "Potato" cake

Recipe on No. 366 Glazed "Potato" cake contained in handbooks:

calculations, forms, documents: