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All groups → All products → Cakes → Sets of cakes → №407 Pety-fur cake (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: №407 Pety-fur cake (sliced)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 236.4 g
unfinished
products
in kind
in solids
Sign up99.8587.91 87.78 
Raw egg white12.0 57.14 6.86 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.46 38.18 
Raw almond kernels94.0 43.96 41.32 
Powdered sugar99.8524.24 24.21 
Sign up74.0 18.18 13.45 
Raw egg yolk46.0 11.43 5.26 
Flour, premium85.5 10.99 9.40 
Vanilla powder99.850.45 0.45 
Cognac or dessert wine—  0.15 —   
Total226.90 
Output in finished product91.1 236.40 215.33 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %8.920 maximum
total sugar, %119.725-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %37.115 maximum
total fat, %6225-40
milk solids not fat (MSNF), %4.3
proteins, %17
alcohol, %0.0
List of recipes

№407 Pety-fur cake (sliced) (recipe number 1) included in recipes:

№405 Pastries "Baku set"recipe number 1

Recipe on №407 Pety-fur cake (sliced) contained in handbooks:

calculations, forms, documents: