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All groups → All products → Cakes → Air cakes → Airy nut cakes → №184 Cake "Serenade" → No. 184 → Constructor ganache

Constructor ganache: №184 Cake "Serenade"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 516.2 g
unfinished
products
in kind
in solids
Sign up84.0 186.97 157.06 
Granulated sugar99.85164.91 164.67 
Flour, premium85.5 71.74 61.34 
Roasted almond kernel97.5 70.80 69.03 
Fresh whole milk the weight ratio of fat 3.2%12.0 55.94 6.71 
Sign up27.0 15.57 4.20 
Chicken eggs [chicken egg] [2]27.0 8.49 2.29 
Vanilla powder99.851.00 1.00 
Cocoa powder [Skurikhin]95.0 0.43 0.40 
Cognac—  0.41 —   
Sign up80.0 0.23 0.19 
Agar (E406)85.0 0.12 0.10 
Ammonium carbonic (E503(i))—  0.090—   
Salt96.5 0.0710.069
Essence—  0.012—   
Sign up—  0.011—   
Total467.06 
Output in finished product84.9 516.20 438.10 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.120 maximum
total sugar, %162.125-30 minimum
cocoa butter, %0.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.310-16 maximum
dairy fat, %146.415 maximum
total fat, %18725-40
milk solids not fat (MSNF), %7.3
proteins, %27
alcohol, %0.1
List of recipes

Recipe on №184 Cake "Serenade" contained in handbooks:

calculations, forms, documents: