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All groups → All products → Cakes → Air cakes → Air cakes → №167 Cake "Day and Night" → No. 167a → Constructor ganache

Constructor ganache: №167 Cake "Day and Night"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 206.8 g
unfinished
products
in kind
in solids
Sign up99.85107.85 107.69 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 54.43 45.72 
Fresh whole milk the weight ratio of fat 3.2%12.0 32.53 3.90 
Raw egg white12.0 29.97 3.60 
Apricot jam72.0 21.52 15.49 
Sign up27.0 8.67 2.34 
Cocoa powder [Skurikhin]95.0 0.89 0.85 
Vanilla powder99.850.79 0.79 
Flour, premium85.5 0.50 0.43 
Raw egg yolk46.0 0.44 0.20 
Sign up98.0 0.30 0.29 
Cognac or dessert wine—  0.19 —   
Essence—  0.003—   
Total181.31 
Output in finished product81.0 206.80 167.53 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %19.020 maximum
total sugar, %102.325-30 minimum
cocoa butter, %0.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.710-16 maximum
dairy fat, %42.515 maximum
total fat, %4425-40
milk solids not fat (MSNF), %3.4
proteins, %5.5
alcohol, %0.0
List of recipes

Recipe on №167 Cake "Day and Night" contained in handbooks:

calculations, forms, documents: