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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №143 Cake "Currant" → No. 143 → Constructor ganache

Constructor ganache: №143 Cake "Currant"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 703 g
unfinished
products
in kind
in solids
Sign up84.0 175.56 147.47 
Granulated sugar99.85170.87 170.61 
Flour, premium85.5 146.92 125.62 
Blackcurrant jam72.0 144.10 103.75 
Melange27.0 97.95 26.45 
Sign up12.0 45.70 5.48 
Chicken eggs [chicken egg] [2]27.0 12.19 3.29 
water—  5.03 —   
Vanilla powder99.851.72 1.72 
Starch syrup78.0 1.09 0.85 
Sign up—  0.49 —   
Cocoa powder [Skurikhin]95.0 0.43 0.41 
Cognac or dessert wine—  0.30 —   
Agar (E406)85.0 0.11 0.093
Essence—  0.033—   
Sign up98.0 0.0220.021
Food paint—  0.011—   
Total585.78 
Output in finished product79.4 703.00 558.25 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %20.620 maximum
total sugar, %170.925-30 minimum
cocoa butter, %0.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.310-16 maximum
dairy fat, %139.415 maximum
total fat, %15425-40
milk solids not fat (MSNF), %6.3
proteins, %30
alcohol, %0.0
List of recipes

Recipe on №143 Cake "Currant" contained in handbooks:

calculations, forms, documents: