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All groups → All products → Cakes → Sand cakes → Sandy fruit cakes → # 152 Cake "Country" → No. 152 → Constructor ganache

Constructor ganache: # 152 Cake "Country"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 575.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	74.0	217.98	161.30
Flour, premium	85.5	191.13	163.42
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	103.80	87.19
Granulated sugar	99.85	87.88	87.74
Melange	27.0	63.04	17.02
Sign up	—	12.26	—
Raw egg white	12.0	8.68	1.04
Powdered sugar	99.85	6.02	6.01
Salt	96.5	0.89	0.86
Essence	—	0.65	—
Sign up	80.0	0.53	0.42
Vanilla powder	99.85	0.17	0.17
Ammonium carbonic (E503(i))	—	0.16	—
Baking soda (E500(ii))	50.0	0.16	0.078
Total			525.26
Output in finished product	85.8	575.70	493.75

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	14.2	20 maximum
total sugar, %	238.9	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, %	80.5	15 maximum
total fat, %	90	25-40
milk solids not fat (MSNF), %	1.5
proteins, %	29
alcohol, %	0.0

List of recipes

Constructor ganache: # 152 Cake "Country"

Recipe on # 152 Cake "Country" contained in handbooks:

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