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All groups → All products → Cakes → Air cakes → Airy nut cakes → №180 Cake "Kiev" → No. 180 → Constructor ganache

Constructor ganache: №180 Cake "Kiev"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 31.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	14.08	14.06
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	7.21	6.06
Raw egg white	12.0	6.45	0.77
Roasted kernels	97.5	4.58	4.47
Fresh whole milk the weight ratio of fat 3.2%	12.0	4.39	0.53
Sign up	85.5	1.43	1.22
Chicken eggs [chicken egg] [2]	27.0	1.17	0.32
Fruit	70.0	1.11	0.78
Cocoa powder [Skurikhin]	95.0	0.27	0.26
Cognac	—	0.17	—
Sign up	99.85	0.094	0.093
Cognac or dessert wine	—	0.020	—
Total			28.56
Output in finished product	83.8	31.70	26.56

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	16.2	20 maximum
total sugar, %	13.5	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.2	10-16 maximum
dairy fat, %	5.7	15 maximum
total fat, %	8.0	25-40
milk solids not fat (MSNF), %	0.5
proteins, %	2.0
alcohol, %	0.1

List of recipes

Constructor ganache: №180 Cake "Kiev"

Recipe on №180 Cake "Kiev" contained in handbooks:

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