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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №133 Sand-cherry cake → No. 133 → Constructor ganache

Constructor ganache: №133 Sand-cherry cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 227.4 g
unfinished
products
in kind
in solids
Sign up84.0 72.96 61.29 
Flour, premium85.5 72.77 62.22 
Granulated sugar99.8543.86 43.79 
Cherry jam72.0 33.98 24.47 
Fresh whole milk the weight ratio of fat 3.2%12.0 21.25 2.55 
Sign up27.0 8.94 2.41 
Chicken eggs [chicken egg] [2]27.0 5.67 1.53 
Vanilla powder99.850.31 0.31 
Essence—  0.26 —   
Salt96.5 0.26 0.25 
Sign up—  0.12 —   
Ammonium carbonic (E503(i))—  0.064—   
Baking soda (E500(ii))50.0 0.0640.032
Total198.85 
Output in finished product83.9 227.40 190.70 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.120 maximum
total sugar, %45.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %58.415 maximum
total fat, %6125-40
milk solids not fat (MSNF), %2.8
proteins, %10.0
alcohol, %0.0
List of recipes

Recipe on №133 Sand-cherry cake contained in handbooks:

calculations, forms, documents: