Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №139 Cake "Dobryninsky" → No. 139 → Constructor ganache

Constructor ganache: №139 Cake "Dobryninsky"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 474.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	151.85	151.62
Flour, premium	85.5	123.82	105.86
Jam	72.0	95.71	68.91
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	68.30	57.37
Raw egg white	12.0	52.62	6.31
Sign up	27.0	17.74	4.79
Powdered sugar	99.85	9.82	9.80
Vanilla powder	99.85	3.95	3.94
water	—	2.96	—
Essence	—	0.47	—
Sign up	96.5	0.45	0.44
Potato starch	80.0	0.22	0.17
Ammonium carbonic (E503(i))	—	0.11	—
Baking soda (E500(ii))	50.0	0.11	0.057
Total			409.28
Output in finished product	82.1	474.90	390.04

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.9	20 maximum
total sugar, %	224.4	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	53.7	15 maximum
total fat, %	57	25-40
milk solids not fat (MSNF), %	1.0
proteins, %	20
alcohol, %	0.0

List of recipes

Constructor ganache: №139 Cake "Dobryninsky"

Recipe on №139 Cake "Dobryninsky" contained in handbooks:

calculations, forms, documents: