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All groups → All products → Cakes → Sets of cakes → №389 Punch cake → recipe number 1 → Constructor ganache

Constructor ganache: №389 Punch cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 168.8 g
unfinished
products
in kind
in solids
Sign up99.8587.97 87.84 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.31 38.06 
Fresh whole milk the weight ratio of fat 3.2%12.0 26.83 3.22 
Water—  14.25 —   
Raw egg white12.0 7.47 0.90 
Sign up27.0 7.16 1.93 
Starch syrup78.0 6.41 5.00 
Flour, premium85.5 5.68 4.85 
Raw egg yolk46.0 4.98 2.29 
Vanilla powder99.850.44 0.44 
Sign up—  0.18 —   
Cognac or dessert wine—  0.18 —   
Citric acid (E330)98.0 0.0220.022
Total144.55 
Output in finished product79.7 168.80 134.58 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %20.320 maximum
total sugar, %86.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %35.615 maximum
total fat, %3825-40
milk solids not fat (MSNF), %2.8
proteins, %4.0
alcohol, %0.0
List of recipes

№389 Punch cake (recipe number 1) included in recipes:

№381 Small cakes "Leningrad set"recipe number 1
№380 Small cakes "Dessert set"recipe number 1

Recipe on №389 Punch cake contained in handbooks:

calculations, forms, documents: