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All groups → All products → Cakes → Puff cakes → №161 Cake "Puff with nuts" → No. 161 → Constructor ganache

Constructor ganache: №161 Cake "Puff with nuts"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 834.9 g
unfinished
products
in kind
in solids
Sign up84.0 335.06 281.45 
Flour, premium85.5 285.31 243.94 
Granulated sugar99.85116.40 116.22 
Roasted cashew kernels [2]97.5 87.77 85.57 
Fresh whole milk the weight ratio of fat 3.2%12.0 69.84 8.38 
Sign up27.0 14.46 3.90 
Powdered sugar99.8512.91 12.89 
Chicken eggs [chicken egg] [2]27.0 10.35 2.79 
Salt96.5 2.28 2.20 
Vanilla powder99.851.29 1.29 
Sign up—  0.52 —   
Citric acid (E330)98.0 0.38 0.37 
Agar (E406)85.0 0.15 0.13 
Total759.14 
Output in finished product86.5 834.90 721.94 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %13.520 maximum
total sugar, %138.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %265.015 maximum
total fat, %30925-40
milk solids not fat (MSNF), %10.6
proteins, %47
alcohol, %0.2
List of recipes

Recipe on №161 Cake "Puff with nuts" contained in handbooks:

calculations, forms, documents: