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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №140 "Berry" cake → No. 140 → Constructor ganache

Constructor ganache: №140 "Berry" cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 16.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	4.95	4.16
Flour, premium	85.5	4.14	3.54
Granulated sugar	99.85	4.00	3.99
Blackcurrant jam	72.0	3.12	2.25
Fresh whole milk the weight ratio of fat 3.2%	12.0	1.57	0.19
Sign up	27.0	0.54	0.14
Chicken eggs [chicken egg] [2]	27.0	0.42	0.11
water	—	0.12	—
Starch syrup	78.0	0.026	0.021
Vanilla powder	99.85	0.026	0.026
Sign up	—	0.016	—
Salt	96.5	0.015	0.015
Cognac or dessert wine	—	0.010	—
Ammonium carbonic (E503(i))	—	0.004	—
Baking soda (E500(ii))	50.0	0.004	0.002
Sign up	85.0	0.003	0.002
Citric acid (E330)	98.0	0.001	0.001
Total			14.45
Output in finished product	82.6	16.80	13.87

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.4	20 maximum
total sugar, %	4.0	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, %	4.0	15 maximum
total fat, %	4.0	25-40
milk solids not fat (MSNF), %	0.2
proteins, %	0.5
alcohol, %	0.0

List of recipes

Recipe on №140 "Berry" cake contained in handbooks:

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

Constructor ganache: №140 "Berry" cake

Recipe on №140 "Berry" cake contained in handbooks:

calculations, forms, documents: