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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №146 Cake "Youth" → No. 146 → Constructor ganache

Constructor ganache: №146 Cake "Youth"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 129.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	39.96	34.16
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	37.08	31.15
Strawberry jam	72.0	28.00	20.16
Granulated sugar	99.85	13.18	13.17
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	11.65	8.62
Sign up	27.0	5.83	1.57
water	—	4.13	—
Raw egg yolk	46.0	2.33	1.07
Candied fruit	83.0	2.00	1.66
Starch syrup	78.0	0.55	0.43
Sign up	—	0.16	—
Salt	96.5	0.14	0.13
Potato starch	80.0	0.12	0.094
Vanilla powder	99.85	0.12	0.12
Agar (E406)	85.0	0.055	0.047
Sign up	—	0.035	—
Baking soda (E500(ii))	50.0	0.035	0.017
Citric acid (E330)	98.0	0.034	0.033
Food paint	—	0.005	—
Total			112.44
Output in finished product	83.0	129.40	107.38

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.0	20 maximum
total sugar, %	39.9	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, %	30.2	15 maximum
total fat, %	32	25-40
milk solids not fat (MSNF), %	2.9
proteins, %	6.0
alcohol, %	0.0

List of recipes

Recipe on №146 Cake "Youth" contained in handbooks:

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

Constructor ganache: №146 Cake "Youth"

Recipe on №146 Cake "Youth" contained in handbooks:

calculations, forms, documents: