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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №131 Cake "Walnut branch" → No. 131 → Constructor ganache

Constructor ganache: №131 Cake "Walnut branch"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 994.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	304.32	260.20
Jam	66.0	293.70	193.84
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	182.37	153.19
Granulated sugar	99.85	163.47	163.23
Roasted kernels	97.5	47.73	46.54
Sign up	95.0	42.21	40.10
Melange	27.0	24.79	6.69
water	—	19.41	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	14.22	10.52
Essence	—	1.59	—
Sign up	80.0	0.90	0.72
Vanilla powder	99.85	0.67	0.66
Salt	96.5	0.54	0.52
Cognac or dessert wine	—	0.21	—
Ammonium carbonic (E503(i))	—	0.21	—
Sign up	50.0	0.21	0.11
Total			876.31
Output in finished product	84.0	994.60	835.13

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	16.0	20 maximum
total sugar, %	354.7	25-30 minimum
cocoa butter, %	6.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	32.2	10-16 maximum
dairy fat, %	144.5	15 maximum
total fat, %	180	25-40
milk solids not fat (MSNF), %	5.5
proteins, %	57
alcohol, %	0.0

List of recipes

Recipe on №131 Cake "Walnut branch" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Constructor ganache: №131 Cake "Walnut branch"

Recipe on №131 Cake "Walnut branch" contained in handbooks:

calculations, forms, documents: