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All groups → All products → Cakes → Air cakes → Airy nut cakes → №176 Cake "Tea vine" → No. 176 → Constructor ganache

Constructor ganache: №176 Cake "Tea vine"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 81.9 g
unfinished
products
in kind
in solids
Sign up99.8539.31 39.25 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 17.53 14.72 
Raw egg white12.0 13.00 1.56 
Roasted kernels97.5 11.05 10.77 
Fresh whole milk the weight ratio of fat 3.2%12.0 8.87 1.06 
Sign up99.1 7.66 7.59 
Chicken eggs [chicken egg] [2]27.0 2.37 0.64 
Candied fruit83.0 0.84 0.70 
Vanilla powder99.850.47 0.47 
Cognac or dessert wine—  0.058—   
Total76.77 
Output in finished product87.2 81.90 71.40 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.820 maximum
total sugar, %41.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %13.715 maximum
total fat, %2225-40
milk solids not fat (MSNF), %1.0
proteins, %5.0
alcohol, %0.0
List of recipes

Recipe on №176 Cake "Tea vine" contained in handbooks:

calculations, forms, documents: