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All groups → All products → Cakes → Sand cakes → Sandy curd cakes → №158 Cake "Vitebsk" → No. 158 → Constructor ganache

Constructor ganache: №158 Cake "Vitebsk"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 687.5 g
unfinished
products
in kind
in solids
Sign up66.0 183.03 120.80 
Flour, premium85.5 163.94 140.17 
Low-fat cottage cheese22.0 124.59 27.41 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 114.76 96.40 
Granulated sugar99.8597.20 97.05 
Sign up97.5 73.92 72.07 
Water—  23.01 —   
Melange27.0 14.43 3.90 
Starch syrup78.0 10.36 8.08 
Cocoa powder [Skurikhin]95.0 4.32 4.11 
Sign up—  0.24 —   
Vanilla powder99.850.22 0.22 
Citrus essence—  0.14 —   
Total570.19 
Output in finished product78.0 687.50 535.98 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %22.020 maximum
total sugar, %215.725-30 minimum
cocoa butter, %0.610-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %3.310-16 maximum
dairy fat, %89.015 maximum
total fat, %13025-40
milk solids not fat (MSNF), %1.6
proteins, %58
alcohol, %0.0
List of recipes

Recipe on №158 Cake "Vitebsk" contained in handbooks:

calculations, forms, documents: