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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №203 Cake "Daina" → No. 203 → Constructor ganache

Constructor ganache: №203 Cake "Daina"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 896 g
unfinished
products
in kind
in solids
Sign up99.85250.22 249.84 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 172.95 145.28 
Flour, premium85.5 137.86 117.87 
Melange27.0 111.76 30.17 
Powdered sugar99.8593.06 92.92 
Sign up97.5 79.10 77.12 
Fresh whole milk the weight ratio of fat 3.2%12.0 55.94 6.71 
water—  54.88 —   
Raw egg white12.0 48.04 5.76 
Cognac—  18.43 —   
Sign up27.0 14.92 4.03 
Potato starch80.0 12.29 9.83 
Cocoa powder [Skurikhin]95.0 9.22 8.75 
Natural roasted coffee96.0 3.82 3.66 
Cognac or dessert wine—  2.51 —   
Sign up99.851.61 1.61 
Essence—  0.88 —   
Salt96.5 0.27 0.26 
Essence of rum—  0.079—   
Ammonium carbonic (E503(i))—  0.067—   
Sign up50.0 0.0670.034
Total753.87 
Output in finished product79.1 896.00 708.64 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %20.920 maximum
total sugar, %331.725-30 minimum
cocoa butter, %1.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %6.910-16 maximum
dairy fat, %135.815 maximum
total fat, %19225-40
milk solids not fat (MSNF), %7.1
proteins, %58
alcohol, %6.1
List of recipes

Recipe on №203 Cake "Daina" contained in handbooks:

calculations, forms, documents: