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All groups → All products → Cakes → Air cakes → Airy nut cakes → №185 Cake "Petrel" → No. 185 → Constructor ganache

Constructor ganache: №185 Cake "Petrel"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 348.2 g
unfinished
products
in kind
in solids
Sign up99.0 128.01 126.73 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 87.63 73.61 
Granulated sugar99.8554.86 54.78 
Flour, premium85.5 48.36 41.35 
Roasted almond kernel97.5 47.72 46.53 
Sign up27.0 10.49 2.83 
Fresh whole milk the weight ratio of fat 3.2%12.0 3.81 0.46 
Chicken eggs [chicken egg] [2]27.0 0.56 0.15 
Potato starch80.0 0.16 0.13 
Vanilla powder99.850.0700.070
Sign up—  0.061—   
Salt96.5 0.0480.046
Cognac—  0.028—   
Agar (E406)85.0 0.0080.007
Essence—  0.008—   
Total346.69 
Output in finished product94.2 348.20 327.97 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %5.820 maximum
total sugar, %106.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %68.515 maximum
total fat, %14125-40
milk solids not fat (MSNF), %1.6
proteins, %22
alcohol, %0.0
List of recipes

Recipe on №185 Cake "Petrel" contained in handbooks:

calculations, forms, documents: