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All groups → All products → Cakes → Sand cakes → Sandy cream cakes → №136 Cake "Zarya" → No. 136 → Constructor ganache

Constructor ganache: №136 Cake "Zarya"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 299.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	89.61	75.27
Granulated sugar	99.85	86.45	86.32
Flour, premium	85.5	79.31	67.81
Roasted kernels	97.5	27.91	27.21
Fresh whole milk the weight ratio of fat 3.2%	12.0	26.70	3.20
Sign up	27.0	12.37	3.34
"Patterned" chocolate	99.4	6.11	6.07
water	—	4.19	—
Melange	27.0	1.57	0.42
Natural roasted coffee	96.0	0.56	0.54
Sign up	99.85	0.52	0.52
Essence	—	0.48	—
Cognac or dessert wine	—	0.21	—
Potato starch	80.0	0.19	0.15
Salt	96.5	0.16	0.16
Sign up	95.0	0.15	0.14
Baking soda (E500(ii))	50.0	0.061	0.031
Ammonium carbonic (E503(i))	—	0.031	—
Citric acid (E330)	98.0	0.031	0.030
Total			271.23
Output in finished product	86.4	299.10	258.48

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.6	20 maximum
total sugar, %	86.1	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.1	10-16 maximum
dairy fat, %	71.3	15 maximum
total fat, %	90	25-40
milk solids not fat (MSNF), %	3.5
proteins, %	18
alcohol, %	0.0

List of recipes

Recipe on №136 Cake "Zarya" contained in handbooks:

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

Constructor ganache: №136 Cake "Zarya"

Recipe on №136 Cake "Zarya" contained in handbooks:

calculations, forms, documents: