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All groups → All products → Cakes → Sand cakes → Sand cakes with jam → №153 Cake "Vladimirsky" → No. 153 → Constructor ganache

Constructor ganache: №153 Cake "Vladimirsky"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 730.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	216.00	184.68
Granulated sugar	99.85	194.74	194.45
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	180.44	66.76
Chicken eggs [chicken egg] [2]	27.0	125.79	33.96
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	82.06	68.93
Sign up	66.0	81.17	53.57
Fresh whole milk the weight ratio of fat 3.2%	12.0	48.83	5.86
Cuttings from semi-finished cakes and pastries	74.0	7.47	5.52
Raw egg white	12.0	2.66	0.32
Cocoa powder [Skurikhin]	95.0	1.31	1.24
Sign up	99.85	0.79	0.78
Melange	27.0	0.75	0.20
Baking soda (E500(ii))	50.0	0.57	0.29
Cognac or dessert wine	—	0.28	—
Water	—	0.15	—
Sign up	—	0.065	—
Cognac	—	0.039	—
Essence	—	0.011	—
Total			616.57
Output in finished product	79.4	730.20	579.58

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	20.6	20 maximum
total sugar, %	245.7	25-30 minimum
cocoa butter, %	0.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.0	10-16 maximum
dairy fat, %	116.6	15 maximum
total fat, %	133	25-40
milk solids not fat (MSNF), %	16.5
proteins, %	43
alcohol, %	0.0

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Constructor ganache: №153 Cake "Vladimirsky"

Recipe on №153 Cake "Vladimirsky" contained in handbooks:

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