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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №195 Cake "Peach" → No. 195 → Constructor ganache

Constructor ganache: №195 Cake "Peach"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 698.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	200.39	144.28
Peaches from compote	17.0	162.64	27.65
Flour, premium	85.5	130.58	111.65
Granulated sugar	99.85	100.75	100.60
Melange	27.0	62.59	16.90
Sign up	84.0	44.73	37.57
Roasted kernels	97.5	29.43	28.69
Dried almond kernel	96.0	14.45	13.87
water	—	8.86	—
Powdered sugar	99.85	2.89	2.89
Sign up	78.0	2.23	1.74
Potato starch	80.0	2.09	1.67
Essence	—	0.87	—
Cognac or dessert wine	—	0.87	—
Salt	96.5	0.30	0.29
Sign up	85.0	0.18	0.15
Ammonium carbonic (E503(i))	—	0.075	—
Baking soda (E500(ii))	50.0	0.075	0.038
Citric acid (E330)	98.0	0.036	0.035
Dye	—	0.029	—
Sign up	—	0.017	—
Total			488.03
Output in finished product	65.6	698.80	458.75

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	34.4	20 maximum
total sugar, %	101.9	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	34.7	15 maximum
total fat, %	65	25-40
milk solids not fat (MSNF), %	0.6
proteins, %	30
alcohol, %	0.1

List of recipes

Recipe on №195 Cake "Peach" contained in handbooks:

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

Constructor ganache: №195 Cake "Peach"

Recipe on №195 Cake "Peach" contained in handbooks:

calculations, forms, documents: