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All groups → All products → Cakes → Combination cakes → Biscuit and sand cakes → №206 Cake "Mayus" → No. 206 → Constructor ganache

Constructor ganache: №206 Cake "Mayus"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 641.8 g
unfinished
products
in kind
in solids
Sign up84.0 160.82 135.09 
Granulated sugar99.85150.95 150.72 
Melange27.0 103.42 27.92 
Flour, premium85.5 88.24 75.45 
Water—  77.87 —   
Sign up99.8573.76 73.65 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 55.32 40.94 
Potato starch80.0 11.78 9.42 
Cognac or dessert wine—  6.80 —   
"Patterned" chocolate99.4 4.96 4.93 
Sign up97.5 4.96 4.84 
Raw egg white12.0 2.39 0.29 
Vanilla powder99.851.41 1.41 
Essence—  0.76 —   
Starch syrup78.0 0.68 0.53 
Sign up—  0.25 —   
Salt96.5 0.15 0.14 
Agar (E406)85.0 0.0680.058
Ammonium carbonic (E503(i))—  0.038—   
Baking soda (E500(ii))50.0 0.0380.019
Sign up98.0 0.0140.013
Food paint—  0.007—   
Total525.43 
Output in finished product77.0 641.80 493.91 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %23.020 maximum
total sugar, %244.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %129.215 maximum
total fat, %14625-40
milk solids not fat (MSNF), %13.2
proteins, %28
alcohol, %0.9
List of recipes

Recipe on №206 Cake "Mayus" contained in handbooks:

calculations, forms, documents: