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All groups → All products → Cakes → Puff cakes → №160 Cake "Jubilee" → No. 160 → Constructor ganache

Constructor ganache: №160 Cake "Jubilee"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 998.1 g
unfinished
products
in kind
in solids
Sign up85.5 424.45 362.90 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 375.15 315.12 
Lemon juice10.0 230.66 23.07 
Powdered sugar99.85107.94 107.78 
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]37.0 95.94 35.50 
Sign up27.0 94.73 25.58 
Granulated sugar99.8553.05 52.97 
Cocoa powder [Skurikhin]95.0 1.84 1.75 
Salt96.5 0.43 0.41 
Total925.08 
Output in finished product88.0 998.10 878.83 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.020 maximum
total sugar, %174.025-30 minimum
cocoa butter, %0.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %1.410-16 maximum
dairy fat, %321.715 maximum
total fat, %33725-40
milk solids not fat (MSNF), %11.4
proteins, %59
alcohol, %0.0
List of recipes

Recipe on №160 Cake "Jubilee" contained in handbooks:

calculations, forms, documents: