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

Constructor ganache: №207 Cake "Snowdrop"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 664.4 g
unfinished
products
in kind
in solids
Sign up72.0 259.84 187.08 
Granulated sugar99.85189.85 189.56 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 88.54 74.37 
Fresh whole milk the weight ratio of fat 3.2%12.0 54.64 6.56 
Roasted almond kernel97.5 51.97 50.67 
Sign up27.0 43.29 11.69 
Raw egg white12.0 40.96 4.91 
Flour, premium85.5 21.04 17.99 
Chicken eggs [chicken egg] [2]27.0 14.57 3.93 
Potato starch80.0 5.19 4.16 
Sign up95.0 5.07 4.82 
Vanilla powder99.851.03 1.03 
Citric acid (E330)98.0 0.41 0.40 
Essence—  0.26 —   
Cognac or dessert wine—  0.19 —   
Sign up—  0.16 —   
Total557.17 
Output in finished product78.3 664.40 520.40 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %21.720 maximum
total sugar, %351.325-30 minimum
cocoa butter, %0.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %3.810-16 maximum
dairy fat, %69.915 maximum
total fat, %10525-40
milk solids not fat (MSNF), %5.7
proteins, %28
alcohol, %0.1
List of recipes

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

calculations, forms, documents: