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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №134 Cake "Sunrise" → No. 134 → Constructor ganache

Constructor ganache: №134 Cake "Sunrise"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 701.5 g
unfinished
products
in kind
in solids
Sign up72.0 215.23 154.97 
Flour, premium85.5 201.58 172.35 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 138.01 115.93 
Granulated sugar99.85119.84 119.66 
Roasted kernels97.5 39.10 38.12 
Sign up27.0 17.42 4.70 
water—  16.51 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 12.16 8.99 
Cocoa powder [Skurikhin]95.0 8.83 8.39 
Essence—  1.12 —   
Sign up80.0 0.64 0.51 
Vanilla powder99.850.53 0.53 
Salt96.5 0.38 0.36 
Cognac or dessert wine—  0.18 —   
Ammonium carbonic (E503(i))—  0.15 —   
Sign up50.0 0.15 0.074
Total624.59 
Output in finished product84.9 701.50 595.24 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.120 maximum
total sugar, %272.625-30 minimum
cocoa butter, %1.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %6.710-16 maximum
dairy fat, %109.515 maximum
total fat, %13425-40
milk solids not fat (MSNF), %4.4
proteins, %36
alcohol, %0.0
List of recipes

Recipe on №134 Cake "Sunrise" contained in handbooks:

calculations, forms, documents: