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All groups → All products → Cakes → Almond cakes → №193 Cake "Baku" → No. 193 → Constructor ganache

Constructor ganache: №193 Cake "Baku"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 366 g
unfinished
products
in kind
in solids
Sign up99.85155.02 154.79 
Raw egg white12.0 100.76 12.09 
Raw almond kernels94.0 77.51 72.86 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.36 39.78 
Powdered sugar99.8525.26 25.22 
Sign up46.0 20.15 9.27 
Flour, premium85.5 19.38 16.57 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 18.94 14.02 
"Patterned" chocolate99.4 9.23 9.17 
Cocoa powder [Skurikhin]95.0 1.60 1.52 
Sign up99.850.38 0.38 
Cognac or dessert wine—  0.16 —   
Total355.67 
Output in finished product92.2 366.00 337.53 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.820 maximum
total sugar, %187.025-30 minimum
cocoa butter, %0.210-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %1.210-16 maximum
dairy fat, %38.615 maximum
total fat, %8625-40
milk solids not fat (MSNF), %4.4
proteins, %31
alcohol, %0.0
List of recipes

Recipe on №193 Cake "Baku" contained in handbooks:

calculations, forms, documents: