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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №197 Cake "Ear" → No. 197 → Constructor ganache

Constructor ganache: №197 Cake "Ear"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 175.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	52.59	52.52
Jam	72.0	47.28	34.04
Flour, premium	85.5	38.89	33.25
Melange	27.0	35.14	9.49
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	12.93	10.87
Sign up	—	8.23	—
Powdered sugar	99.85	4.72	4.72
Potato starch	80.0	3.85	3.08
Starch syrup	78.0	3.70	2.89
Cocoa powder [Skurikhin]	95.0	1.55	1.47
Sign up	12.0	0.92	0.11
Essence	—	0.37	—
Salt	96.5	0.086	0.083
Vanilla powder	99.85	0.077	0.077
Ammonium carbonic (E503(i))	—	0.022	—
Sign up	50.0	0.022	0.011
Citric acid (E330)	98.0	0.001	0.001
Total			152.61
Output in finished product	81.8	175.40	143.45

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	18.2	20 maximum
total sugar, %	88.1	25-30 minimum
cocoa butter, %	0.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.2	10-16 maximum
dairy fat, %	10.0	15 maximum
total fat, %	15	25-40
milk solids not fat (MSNF), %	0.2
proteins, %	9.0
alcohol, %	0.0

List of recipes

Recipe on №197 Cake "Ear" contained in handbooks:

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

Constructor ganache: №197 Cake "Ear"

Recipe on №197 Cake "Ear" contained in handbooks:

calculations, forms, documents: