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All groups → All products → Cakes → Air cakes → Airy nut cakes → №179 Cake "Tbilisi" → No. 179 → Constructor ganache

Constructor ganache: №179 Cake "Tbilisi"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 63.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	34.79	34.73
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	12.34	10.37
Raw egg white	12.0	10.88	1.31
Roasted kernels	97.5	8.64	8.43
Fresh whole milk the weight ratio of fat 3.2%	12.0	8.36	1.00
Sign up	27.0	2.23	0.60
Walnut kernel (raw)	94.0	1.64	1.54
Powdered sugar	99.85	0.99	0.99
Vanilla powder	99.85	0.39	0.39
Cocoa powder [Skurikhin]	95.0	0.048	0.045
Sign up	—	0.046	—
Cognac	—	0.002	—
Total			59.40
Output in finished product	85.9	63.90	54.89

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	14.1	20 maximum
total sugar, %	34.1	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	9.7	15 maximum
total fat, %	15	25-40
milk solids not fat (MSNF), %	0.9
proteins, %	4.0
alcohol, %	0.0

List of recipes

Recipe on №179 Cake "Tbilisi" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Constructor ganache: №179 Cake "Tbilisi"

Recipe on №179 Cake "Tbilisi" contained in handbooks:

calculations, forms, documents: