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All groups → All products → Cakes → Air cakes → Air cakes → №171 Cake "Tatarstan" → No. 171 → Constructor ganache

Constructor ganache: №171 Cake "Tatarstan"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 946.4 g
unfinished
products
in kind
in solids
Sign up99.85539.67 538.86 
Raw egg white12.0 201.45 24.17 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 133.33 112.00 
Starch syrup78.0 105.18 82.04 
Water—  67.26 —   
Sign up74.0 63.18 46.75 
Whole milk powder95.0 40.49 38.47 
Cranberry soup69.0 37.17 25.65 
Chocolate glaze [Skurikhin]99.1 14.41 14.28 
Vanilla powder99.853.25 3.25 
Sign up85.0 2.93 2.49 
Citric acid (E330)98.0 1.33 1.30 
Cognac—  0.58 —   
Vanillin—  0.22 —   
Total889.26 
Output in finished product89.1 946.40 843.02 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %10.920 maximum
total sugar, %637.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %118.915 maximum
total fat, %12425-40
milk solids not fat (MSNF), %41.4
proteins, %35
alcohol, %0.2
List of recipes

Recipe on №171 Cake "Tatarstan" contained in handbooks:

calculations, forms, documents: