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All groups → All products → Cakes → Air cakes → Air cakes → №172 Cake "Pearl" → No. 172 → Constructor ganache

Constructor ganache: №172 Cake "Pearl"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 766.2 g
unfinished
products
in kind
in solids
Sign up99.85317.13 316.66 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 219.27 184.19 
Raw egg white12.0 160.15 19.22 
Flour, premium85.5 136.49 116.70 
Jam72.0 79.24 57.06 
Sign up74.0 33.11 24.50 
Vanilla powder99.850.82 0.81 
Cognac or dessert wine—  0.27 —   
Salt96.5 0.16 0.16 
Vanillin—  0.006—   
Total719.29 
Output in finished product87.4 766.20 669.66 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.620 maximum
total sugar, %370.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %171.115 maximum
total fat, %17225-40
milk solids not fat (MSNF), %9.5
proteins, %32
alcohol, %0.0
List of recipes

Recipe on №172 Cake "Pearl" contained in handbooks:

calculations, forms, documents: