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All groups → All products → Cakes → Sets of cakes → # 419 Cakes "Zig-zag set" → recipe number 1 → Constructor ganache

Constructor ganache: # 419 Cakes "Zig-zag set"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 288.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	109.05	108.89
Jam	66.0	59.98	39.58
Raw egg white	12.0	52.34	6.28
Flour, premium	85.5	39.74	33.98
Raw egg yolk	46.0	34.89	16.05
Sign up	—	29.02	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	25.35	21.29
Fresh whole milk the weight ratio of fat 3.2%	12.0	15.01	1.80
Starch syrup	78.0	5.44	4.24
Chicken eggs [chicken egg] [2]	27.0	4.00	1.08
Sign up	95.0	2.27	2.16
Cognac or dessert wine	—	1.54	—
Vanilla powder	99.85	0.36	0.36
Essence	—	0.36	—
Citric acid (E330)	98.0	0.28	0.27
Sign up	—	0.058	—
Total			235.98
Output in finished product	75.9	288.40	218.76

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.1	20 maximum
total sugar, %	141.8	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.7	10-16 maximum
dairy fat, %	19.8	15 maximum
total fat, %	30	25-40
milk solids not fat (MSNF), %	1.6
proteins, %	15
alcohol, %	0.2

List of recipes

Recipe on # 419 Cakes "Zig-zag set" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Constructor ganache: # 419 Cakes "Zig-zag set"

Recipe on # 419 Cakes "Zig-zag set" contained in handbooks:

calculations, forms, documents: