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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №208 Cake "Yablonka" → No. 208 → Constructor ganache

Constructor ganache: №208 Cake "Yablonka"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 513.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	199.45	199.15
Confiture	80.0	133.31	106.65
Melange	27.0	92.55	24.99
Water	—	61.26	—
Flour, premium	85.5	44.98	38.46
Sign up	12.0	44.60	5.35
Roasted kernels	97.5	21.71	21.17
Potato starch	80.0	11.11	8.88
Cognac or dessert wine	—	5.11	—
Vanilla powder	99.85	2.07	2.07
Sign up	—	0.56	—
Essence of rum	—	0.20	—
Total			406.71
Output in finished product	73.7	513.70	378.65

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.3	20 maximum
total sugar, %	189.1	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	21	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	25
alcohol, %	0.7

List of recipes

Constructor ganache: №208 Cake "Yablonka"

Recipe on №208 Cake "Yablonka" contained in handbooks:

calculations, forms, documents: