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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №211 Cake "Assorted" → No. 211 → Constructor ganache

Constructor ganache: №211 Cake "Assorted"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 297.6 g
unfinished
products
in kind
in solids
Sign up99.85114.66 114.49 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 69.15 58.09 
Flour, premium85.5 51.84 44.32 
Melange27.0 31.19 8.42 
Fresh whole milk the weight ratio of fat 3.2%12.0 31.16 3.74 
Sign up12.0 21.62 2.59 
Roasted kernels97.5 15.36 14.98 
water—  11.15 —   
Chicken eggs [chicken egg] [2]27.0 8.31 2.24 
Cocoa powder [Skurikhin]95.0 5.69 5.41 
Sign up—  1.65 —   
Cognac or dessert wine—  1.41 —   
Potato starch80.0 1.25 1.00 
Vanilla powder99.850.46 0.46 
Essence—  0.14 —   
Sign up96.5 0.13 0.12 
Essence of rum—  0.053—   
Ammonium carbonic (E503(i))—  0.032—   
Baking soda (E500(ii))50.0 0.0320.016
Total255.87 
Output in finished product80.4 297.60 239.24 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %19.620 maximum
total sugar, %110.825-30 minimum
cocoa butter, %0.810-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %4.310-16 maximum
dairy fat, %54.315 maximum
total fat, %6725-40
milk solids not fat (MSNF), %3.5
proteins, %18
alcohol, %0.7
List of recipes

Recipe on №211 Cake "Assorted" contained in handbooks:

calculations, forms, documents: