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All groups → All products → Cakes → Sets of cakes → №421 Cakes "Gourmet Set" → recipe number 1 → Constructor ganache

Constructor ganache: №421 Cakes "Gourmet Set"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 710.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	154.71	154.47
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	130.77	109.85
Powdered sugar	99.85	121.91	121.72
Melange	27.0	113.34	30.60
water	—	103.47	—
Sign up	78.0	77.35	60.33
Flour, premium	85.5	65.70	56.18
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	47.67	35.27
Raw egg white	12.0	27.81	3.34
Cocoa powder [Skurikhin]	95.0	6.84	6.50
Sign up	85.0	2.16	1.83
Citric acid (E330)	98.0	1.64	1.61
Citrus essence	—	1.10	—
Salt	96.5	0.82	0.79
Essence	—	0.30	—
Sign up	99.85	0.30	0.30
Total			582.80
Output in finished product	78.4	710.30	557.16

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.6	20 maximum
total sugar, %	324.4	25-30 minimum
cocoa butter, %	1.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	5.2	10-16 maximum
dairy fat, %	107.0	15 maximum
total fat, %	122	25-40
milk solids not fat (MSNF), %	11.4
proteins, %	29
alcohol, %	0.0

List of recipes

Recipe on №421 Cakes "Gourmet Set" contained in handbooks:

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

Constructor ganache: №421 Cakes "Gourmet Set"

Recipe on №421 Cakes "Gourmet Set" contained in handbooks:

calculations, forms, documents: