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All groups → All products → Cakes → Air cakes → Airy nut cakes → №186 Cake "Aadam" → No. 186 → Constructor ganache

Constructor ganache: №186 Cake "Aadam"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 274.8 g
unfinished
products
in kind
in solids
Sign up99.85108.34 108.18 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 45.44 38.17 
Chocolate glaze [Skurikhin]99.1 36.28 35.96 
Raw egg white12.0 30.20 3.62 
Walnut kernel (raw)94.0 27.50 25.85 
Sign up85.5 22.92 19.59 
Cognac—  16.16 —   
water—  16.15 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 10.68 7.91 
Cocoa powder [Skurikhin]95.0 5.93 5.63 
Sign up99.850.10 0.10 
Vanillin—  0.013—   
Total245.01 
Output in finished product82.7 274.80 227.37 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %17.320 maximum
total sugar, %124.325-30 minimum
cocoa butter, %0.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %4.410-16 maximum
dairy fat, %35.615 maximum
total fat, %6025-40
milk solids not fat (MSNF), %2.7
proteins, %16
alcohol, %5.0
List of recipes

Recipe on №186 Cake "Aadam" contained in handbooks:

calculations, forms, documents: