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All groups → All products → Cakes → Almond cakes → №190 Cake "Ideal" → No. 190 → Constructor ganache

Constructor ganache: №190 Cake "Ideal"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 622.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	231.03	230.68
Raw egg white	12.0	149.93	17.99
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	135.08	113.46
Roasted almond kernel	97.5	99.95	97.45
Fresh whole milk the weight ratio of fat 3.2%	12.0	87.39	10.49
Sign up	99.85	25.24	25.20
Praline	99.0	25.24	24.98
Chicken eggs [chicken egg] [2]	27.0	23.30	6.29
Cocoa powder [Skurikhin]	95.0	17.01	16.16
Flour, premium	85.5	14.99	12.82
Sign up	—	0.54	—
Vanilla powder	99.85	0.50	0.50
Total			556.03
Output in finished product	84.8	622.30	527.67

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.2	20 maximum
total sugar, %	262.7	25-30 minimum
cocoa butter, %	2.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	12.9	10-16 maximum
dairy fat, %	108.4	15 maximum
total fat, %	176	25-40
milk solids not fat (MSNF), %	9.2
proteins, %	49
alcohol, %	0.2

List of recipes

Recipe on №190 Cake "Ideal" contained in handbooks:

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

Constructor ganache: №190 Cake "Ideal"

Recipe on №190 Cake "Ideal" contained in handbooks:

calculations, forms, documents: