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All groups → All products → Cakes → Air cakes → Air cakes → №168 Cake "Yaroslavna" → No. 168 → Constructor ganache

Constructor ganache: №168 Cake "Yaroslavna"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 171.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	89.23	89.10
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	49.54	41.61
Raw egg white	12.0	27.42	3.29
Fresh whole milk the weight ratio of fat 3.2%	12.0	22.93	2.75
Candied citrus fruits	83.0	17.83	14.80
Sign up	27.0	6.12	1.65
Vanilla powder	99.85	0.69	0.69
Citric acid (E330)	98.0	0.27	0.27
Cognac	—	0.16	—
Cocoa powder [Skurikhin]	95.0	0.12	0.12
Sign up	—	0.003	—
Total			154.28
Output in finished product	83.3	171.10	142.55

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	16.7	20 maximum
total sugar, %	84.5	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.1	10-16 maximum
dairy fat, %	38.4	15 maximum
total fat, %	39	25-40
milk solids not fat (MSNF), %	2.6
proteins, %	4.5
alcohol, %	0.0

List of recipes

Constructor ganache: №168 Cake "Yaroslavna"

Recipe on №168 Cake "Yaroslavna" contained in handbooks:

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