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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №145 Sand cake with apricot jam → No. 145 → Constructor ganache

Constructor ganache: №145 Sand cake with apricot jam

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 755.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	336.30	242.13
Flour, premium	85.5	242.31	207.17
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	134.61	113.07
Granulated sugar	99.85	89.74	89.61
Melange	27.0	31.41	8.48
Sign up	99.85	11.87	11.85
"Patterned" chocolate	99.4	7.91	7.87
Essence	—	0.90	—
Salt	96.5	0.90	0.87
Ammonium carbonic (E503(i))	—	0.23	—
Sign up	50.0	0.23	0.11
Total			681.17
Output in finished product	85.1	755.10	642.34

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	14.9	20 maximum
total sugar, %	321.4	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, %	104.7	15 maximum
total fat, %	113	25-40
milk solids not fat (MSNF), %	1.9
proteins, %	30
alcohol, %	0.0

List of recipes

Recipe on №145 Sand cake with apricot jam contained in handbooks:

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

Constructor ganache: №145 Sand cake with apricot jam

Recipe on №145 Sand cake with apricot jam contained in handbooks:

calculations, forms, documents: