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All groups → All products → Cakes → Custard cakes → №166 Cake "Zenith" → No. 166 → Constructor ganache

Constructor ganache: №166 Cake "Zenith"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 170.7 g
unfinished
products
in kind
in solids
Sign up84.0 62.63 52.61 
Melange27.0 55.11 14.88 
Granulated sugar99.8537.32 37.26 
Flour, premium85.5 31.95 27.32 
Fresh whole milk the weight ratio of fat 3.2%12.0 22.46 2.70 
Sign up—  18.30 —   
Chicken eggs [chicken egg] [2]27.0 3.42 0.92 
Vanilla powder99.850.40 0.40 
Salt96.5 0.40 0.39 
Cocoa powder [Skurikhin]95.0 0.19 0.18 
Sign up—  0.17 —   
Agar (E406)85.0 0.0480.041
Vanilla essence—  0.005—   
Total136.69 
Output in finished product75.4 170.70 128.77 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %24.620 maximum
total sugar, %37.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.110-16 maximum
dairy fat, %49.415 maximum
total fat, %5625-40
milk solids not fat (MSNF), %2.7
proteins, %11
alcohol, %0.1
List of recipes

Recipe on №166 Cake "Zenith" contained in handbooks:

calculations, forms, documents: