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All groups → All products → Cakes → Sets of cakes → No. 396 Pastry "Sponge cake" with cream, glazed with lipstick → recipe number 1 → Constructor ganache

Constructor ganache: No. 396 Pastry "Sponge cake" with cream, glazed with lipstick

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 348.2 g
unfinished
products
in kind
in solids
Sign up99.85179.10 178.83 
Melange27.0 74.54 20.13 
Water—  61.61 —   
Flour, premium85.5 36.22 30.97 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 32.87 27.61 
Sign up12.0 15.85 1.90 
Starch syrup78.0 11.18 8.72 
Potato starch80.0 8.94 7.16 
Cognac or dessert wine—  3.12 —   
Chicken eggs [chicken egg] [2]27.0 2.35 0.63 
Sign up—  0.71 —   
Vanilla powder99.850.29 0.29 
Essence of rum—  0.13 —   
Cognac—  0.12 —   
Agar (E406)85.0 0.0350.030
Total276.27 
Output in finished product73.9 348.20 257.20 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %26.120 maximum
total sugar, %173.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %25.715 maximum
total fat, %3525-40
milk solids not fat (MSNF), %1.8
proteins, %14
alcohol, %0.4
List of recipes

No. 396 Pastry "Sponge cake" with cream, glazed with lipstick (recipe number 1) included in recipes:

№393 Pastries "Moscow set"recipe number 1
No. 394 Small cakes "Jubilee set"recipe number 1

Recipe on No. 396 Pastry "Sponge cake" with cream, glazed with lipstick contained in handbooks:

calculations, forms, documents: