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All groups → All products → Cakes → Air cakes → Air cakes → №169 Cake "Gossamer" → No. 169 → Constructor ganache

Constructor ganache: №169 Cake "Gossamer"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 588.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	285.70	285.28
Jam	72.0	129.41	93.18
Raw egg white	12.0	89.50	10.74
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	79.40	66.70
Roasted kernels	97.5	74.36	72.50
Sign up	—	24.93	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	18.37	13.60
Vanilla powder	99.85	2.59	2.58
Cocoa powder [Skurikhin]	95.0	1.53	1.46
Cognac or dessert wine	—	0.28	—
Total			546.02
Output in finished product	85.7	588.60	504.52

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	14.3	20 maximum
total sugar, %	362.9	25-30 minimum
cocoa butter, %	0.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.1	10-16 maximum
dairy fat, %	62.0	15 maximum
total fat, %	98	25-40
milk solids not fat (MSNF), %	4.7
proteins, %	29
alcohol, %	0.0

List of recipes

Constructor ganache: №169 Cake "Gossamer"

Recipe on №169 Cake "Gossamer" contained in handbooks:

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