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All groups → All products → Cakes → Sets of cakes → # 418 Small cakes "Tbilisi set" → recipe number 1 → Constructor ganache

Constructor ganache: # 418 Small cakes "Tbilisi set"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 241.3 g
unfinished
products
in kind
in solids
Sign up99.8565.78 65.68 
Flour, premium85.5 49.58 42.39 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 44.76 37.59 
Melange27.0 40.23 10.86 
Fruit filling74.0 31.71 23.47 
Sign up12.0 11.68 1.40 
Water—  10.46 —   
Wheat flour 1s85.5 9.37 8.01 
Raw almond kernels94.0 7.46 7.02 
Raw egg white12.0 5.97 0.72 
Sign up70.0 4.92 3.45 
Chicken eggs [chicken egg] [2]27.0 3.38 0.91 
Powdered sugar99.852.35 2.35 
Potato starch80.0 2.09 1.67 
Starch syrup78.0 1.19 0.92 
Sign up—  0.52 —   
Salt96.5 0.30 0.29 
Essence—  0.21 —   
Vanilla powder99.850.19 0.19 
Citric acid (E330)98.0 0.0490.048
Sign up85.0 0.0390.033
Essence of rum—  0.018—   
Ammonium carbonic (E503(i))—  0.005—   
Baking soda (E500(ii))50.0 0.0050.002
Food paint—  0.004—   
Total207.01 
Output in finished product80.3 241.30 193.76 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %19.720 maximum
total sugar, %88.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %34.915 maximum
total fat, %4425-40
milk solids not fat (MSNF), %1.6
proteins, %14
alcohol, %0.1
List of recipes

Recipe on # 418 Small cakes "Tbilisi set" contained in handbooks:

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