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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → №149 Cake "Minsk" → No. 149 → Constructor ganache

Constructor ganache: №149 Cake "Minsk"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 971.9 g
unfinished
products
in kind
in solids
Sign up85.5 281.26 240.48 
Fruit cooking69.0 279.04 192.54 
Granulated sugar99.85203.27 202.97 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 154.10 129.44 
Roasted kernels97.5 59.80 58.30 
Sign up12.0 53.68 6.44 
Melange27.0 35.96 9.71 
Vanilla powder99.853.64 3.64 
Raw egg yolk46.0 3.41 1.57 
water—  2.73 —   
Sign up—  1.05 —   
Salt96.5 1.03 0.99 
Ammonium carbonic (E503(i))—  0.26 —   
Baking soda (E500(ii))50.0 0.26 0.13 
Citric acid (E330)98.0 0.0150.015
Total846.22 
Output in finished product83.8 971.90 814.06 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.220 maximum
total sugar, %388.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %122.315 maximum
total fat, %16025-40
milk solids not fat (MSNF), %2.2
proteins, %54
alcohol, %0.0
List of recipes

Recipe on №149 Cake "Minsk" contained in handbooks:

calculations, forms, documents: