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All groups → All products → Cakes → Air cakes → Airy nut cakes → №183 Cake "Toomas" → No. 183 → Constructor ganache

Constructor ganache: №183 Cake "Toomas"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 170.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	43.65	36.67
Roasted kernels	97.5	37.89	36.95
Powdered sugar	99.85	32.96	32.91
Granulated sugar	99.85	26.88	26.84
Raw egg white	12.0	16.11	1.93
Sign up	—	13.50	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	10.27	7.60
Flour, premium	85.5	5.37	4.59
"Patterned" chocolate	99.4	5.26	5.23
Cognac	—	0.46	—
Sign up	99.85	0.10	0.10
Almond essence	—	0.049	—
Total			152.82
Output in finished product	85.7	170.20	145.79

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	14.3	20 maximum
total sugar, %	63.5	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, %	35.2	15 maximum
total fat, %	56	25-40
milk solids not fat (MSNF), %	2.7
proteins, %	13
alcohol, %	0.1

List of recipes

Recipe on №183 Cake "Toomas" contained in handbooks:

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

Constructor ganache: №183 Cake "Toomas"

Recipe on №183 Cake "Toomas" contained in handbooks:

calculations, forms, documents: