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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №198 Cake "Mytischensky" → No. 198 → Constructor ganache

Constructor ganache: №198 Cake "Mytischensky"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 654.5 g
unfinished
products
in kind
in solids
Sign up99.85281.86 281.44 
Flour, premium85.5 100.65 86.05 
Melange27.0 98.29 26.54 
Jam72.0 77.31 55.67 
Raw egg white12.0 74.41 8.93 
Sign up—  54.89 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 31.35 26.34 
Potato starch80.0 10.92 8.73 
Cognac—  5.71 —   
Cognac or dessert wine—  4.86 —   
Sign up78.0 1.40 1.09 
Agar (E406)85.0 1.19 1.01 
Essence—  0.80 —   
Salt96.5 0.21 0.20 
Essence of rum—  0.19 —   
Sign up—  0.053—   
Baking soda (E500(ii))50.0 0.0530.026
Vanillin—  0.050—   
Citric acid (E330)98.0 0.0390.038
Food paint—  0.014—   
Total496.06 
Output in finished product71.2 654.50 466.30 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %28.820 maximum
total sugar, %319.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %24.315 maximum
total fat, %3725-40
milk solids not fat (MSNF), %0.4
proteins, %30
alcohol, %2.4
List of recipes

Recipe on №198 Cake "Mytischensky" contained in handbooks:

calculations, forms, documents: