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All groups → All products → Cakes → Tiny cakes → №369 Cake "Surprise" → recipe number 1 → Constructor ganache

Constructor ganache: №369 Cake "Surprise"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 220.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	63.84	63.74
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	47.23	39.67
Flour, premium	85.5	46.74	39.96
Scraps from cakes and pastries	70.0	43.12	30.19
Fruit filling	74.0	17.08	12.64
Sign up	27.0	14.37	3.88
Raw egg white	12.0	7.44	0.89
Fresh whole milk the weight ratio of fat 3.2%	12.0	7.29	0.87
water	—	4.28	—
Chicken eggs [chicken egg] [2]	27.0	1.94	0.52
Sign up	95.0	1.42	1.35
Ammonium carbonic (E503(i))	—	0.71	—
Baking soda (E500(ii))	50.0	0.71	0.36
Vanilla essence	—	0.16	—
Agar (E406)	85.0	0.12	0.10
Sign up	98.0	0.079	0.077
Cognac	—	0.045	—
Vanilla powder	99.85	0.042	0.042
Total			194.29
Output in finished product	84.3	220.50	185.94

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.7	20 maximum
total sugar, %	74.3	25-30 minimum
cocoa butter, %	0.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.1	10-16 maximum
dairy fat, %	37.5	15 maximum
total fat, %	40	25-40
milk solids not fat (MSNF), %	1.3
proteins, %	8.0
alcohol, %	0.0

List of recipes

Recipe on №369 Cake "Surprise" contained in handbooks:

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

Constructor ganache: №369 Cake "Surprise"

Recipe on №369 Cake "Surprise" contained in handbooks:

calculations, forms, documents: