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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №210 Cake "Branch" → No. 210 → Constructor ganache

Constructor ganache: №210 Cake "Branch"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 472.3 g
unfinished
products
in kind
in solids
Sign up99.85192.89 192.60 
Melange27.0 89.57 24.18 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 81.71 68.64 
Flour, premium85.5 49.58 42.39 
Fresh whole milk the weight ratio of fat 3.2%12.0 48.39 5.81 
Sign up—  38.23 —   
Raw egg white12.0 27.37 3.28 
Roasted kernels97.5 19.45 18.96 
Chicken eggs [chicken egg] [2]27.0 12.90 3.48 
Potato starch80.0 10.75 8.60 
Sign up83.0 9.68 8.03 
Cognac or dessert wine—  3.57 —   
Vanilla powder99.850.95 0.95 
Essence—  0.54 —   
Essence of rum—  0.13 —   
Total376.93 
Output in finished product74.3 472.30 350.92 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.720 maximum
total sugar, %191.125-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %64.215 maximum
total fat, %8625-40
milk solids not fat (MSNF), %5.1
proteins, %26
alcohol, %0.5
List of recipes

Recipe on №210 Cake "Branch" contained in handbooks:

calculations, forms, documents: