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All groups → All products → Cakes → Sets of cakes → №420 Cakes "Set" Kiev Chestnuts " → recipe number 1 → Constructor ganache

Constructor ganache: №420 Cakes "Set" Kiev Chestnuts "

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 258.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	72.38	72.27
Chocolate glaze [Skurikhin]	99.1	52.80	52.33
water	—	42.34	—
Melange	27.0	41.83	11.29
Powdered sugar	99.85	40.96	40.90
Sign up	85.5	24.25	20.73
Starch syrup	78.0	13.02	10.16
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	12.12	10.18
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.87	5.09
Cocoa powder [Skurikhin]	95.0	3.52	3.34
Sign up	100.0	3.13	3.13
Roasted cashew kernels [2]	97.5	3.13	3.05
Alcohol	—	1.73	—
Cognac	—	0.35	—
Salt	96.5	0.30	0.29
Sign up	—	0.20	—
Vanilla powder	99.85	0.18	0.18
Essence orange	—	0.13	—
Total			232.96
Output in finished product	86.1	258.60	222.71

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.9	20 maximum
total sugar, %	142.6	25-30 minimum
cocoa butter, %	3.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	2.7	10-16 maximum
dairy fat, %	10.1	15 maximum
total fat, %	37	25-40
milk solids not fat (MSNF), %	1.5
proteins, %	12
alcohol, %	1.8

List of recipes

Recipe on №420 Cakes "Set" Kiev Chestnuts " contained in handbooks:

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

Constructor ganache: №420 Cakes "Set" Kiev Chestnuts "

Recipe on №420 Cakes "Set" Kiev Chestnuts " contained in handbooks:

calculations, forms, documents: