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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №207 Cake "Snowdrop" → No. 207 → Constructor ganache

Constructor ganache: №207 Cake "Snowdrop"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 757.4 g
unfinished
products
in kind
in solids
Sign up72.0 298.18 214.69 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 128.56 107.99 
Granulated sugar99.85123.81 123.63 
Powdered sugar99.8568.56 68.46 
Roasted almond kernel97.5 59.64 58.14 
Sign up74.0 51.42 38.05 
Melange27.0 49.68 13.41 
Raw egg white12.0 47.00 5.64 
Flour, premium85.5 24.14 20.64 
Potato starch80.0 5.96 4.77 
Sign up95.0 5.80 5.51 
Vanilla powder99.851.43 1.42 
Citric acid (E330)98.0 0.47 0.46 
Cognac or dessert wine—  0.43 —   
Essence—  0.30 —   
Total662.82 
Output in finished product81.7 757.40 619.08 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.320 maximum
total sugar, %403.825-30 minimum
cocoa butter, %0.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %4.310-16 maximum
dairy fat, %103.215 maximum
total fat, %14125-40
milk solids not fat (MSNF), %11.9
proteins, %32
alcohol, %0.1
List of recipes

Recipe on №207 Cake "Snowdrop" contained in handbooks:

calculations, forms, documents: