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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №142 Cake "Lada" → No. 142 → Constructor ganache

Constructor ganache: №142 Cake "Lada"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 575.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	129.12	108.46
Granulated sugar	99.85	125.19	125.01
Flour, premium	85.5	112.83	96.47
Jam apricot	72.0	99.61	71.72
Melange	27.0	75.22	20.31
Sign up	72.0	37.20	26.79
Apricots from compote	17.0	35.15	5.98
Fresh whole milk the weight ratio of fat 3.2%	12.0	31.70	3.80
Chicken eggs [chicken egg] [2]	27.0	8.45	2.28
water	—	2.79	—
Sign up	99.85	1.27	1.26
Starch syrup	78.0	0.61	0.47
Ammonium carbonic (E503(i))	—	0.38	—
Cocoa powder [Skurikhin]	95.0	0.36	0.34
Cognac or dessert wine	—	0.20	—
Sign up	85.0	0.061	0.051
Essence	—	0.018	—
Citric acid (E330)	98.0	0.012	0.012
Food paint	—	0.006	—
Total			462.96
Output in finished product	75.6	575.90	435.18

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.4	20 maximum
total sugar, %	213.7	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.3	10-16 maximum
dairy fat, %	101.1	15 maximum
total fat, %	112	25-40
milk solids not fat (MSNF), %	4.4
proteins, %	23
alcohol, %	0.0

List of recipes

Recipe on №142 Cake "Lada" contained in handbooks:

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

Constructor ganache: №142 Cake "Lada"

Recipe on №142 Cake "Lada" contained in handbooks:

calculations, forms, documents: