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All groups → All products → Cakes → Air cakes → Airy nut cakes → №173 Cake "Flight" → No. 173 → Constructor ganache

Constructor ganache: №173 Cake "Flight"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 530.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	287.56	287.13
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	116.22	97.63
Raw egg white	12.0	90.06	10.81
Roasted kernels	97.5	71.52	69.74
Fresh whole milk the weight ratio of fat 3.2%	12.0	69.00	8.28
Sign up	27.0	18.40	4.97
Powdered sugar	99.85	8.20	8.19
Vanilla powder	99.85	3.33	3.33
Cognac or dessert wine	—	0.44	—
Cocoa powder [Skurikhin]	95.0	0.39	0.37
Sign up	—	0.012	—
Total			490.44
Output in finished product	85.7	530.50	454.64

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	14.3	20 maximum
total sugar, %	282.0	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.3	10-16 maximum
dairy fat, %	90.9	15 maximum
total fat, %	128	25-40
milk solids not fat (MSNF), %	7.2
proteins, %	31
alcohol, %	0.1

List of recipes

Constructor ganache: №173 Cake "Flight"

Recipe on №173 Cake "Flight" contained in handbooks:

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