Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Air cakes → Airy nut cakes → №182 Cake "Rakhat" → No. 182 → Constructor ganache

Constructor ganache: №182 Cake "Rakhat"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 354.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	101.62	101.47
Roasted kernels	97.5	66.25	64.60
Fruit and berry jam	66.0	56.58	37.34
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	53.63	45.05
Raw egg white	12.0	52.45	6.29
Sign up	99.85	30.20	30.16
Roasted cashew kernels [2]	97.5	18.86	18.39
Flour, premium	85.5	17.49	14.95
water	—	16.37	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	12.16	9.00
Sign up	95.0	2.33	2.21
Vanilla powder	99.85	0.79	0.79
Cognac or dessert wine	—	0.18	—
Total			330.24
Output in finished product	86.1	354.30	305.14

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.9	20 maximum
total sugar, %	165.5	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.7	10-16 maximum
dairy fat, %	41.8	15 maximum
total fat, %	82	25-40
milk solids not fat (MSNF), %	3.1
proteins, %	27
alcohol, %	0.0

List of recipes

Recipe on №182 Cake "Rakhat" contained in handbooks:

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

Constructor ganache: №182 Cake "Rakhat"

Recipe on №182 Cake "Rakhat" contained in handbooks:

calculations, forms, documents: