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All groups → All products → Cakes → Sets of cakes → No. 392 Sugar rolls cake → recipe number 1 → Constructor ganache

Constructor ganache: No. 392 Sugar rolls cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 456.7 g
unfinished
products
in kind
in solids
Sign up99.85186.87 186.59 
Fresh whole milk the weight ratio of fat 3.2%12.0 145.16 17.42 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 140.87 118.33 
Flour, premium85.5 61.73 52.78 
Chicken eggs [chicken egg] [2]27.0 22.25 6.01 
Sign up27.0 15.43 4.17 
Vanilla powder99.851.98 1.98 
Cognac or dessert wine—  0.55 —   
Total387.28 
Output in finished product81.0 456.70 369.85 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %19.020 maximum
total sugar, %188.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %115.415 maximum
total fat, %12025-40
milk solids not fat (MSNF), %14.2
proteins, %16
alcohol, %0.1
List of recipes

No. 392 Sugar rolls cake (recipe number 1) included in recipes:

№381 Small cakes "Leningrad set"recipe number 1

Recipe on No. 392 Sugar rolls cake contained in handbooks:

calculations, forms, documents: