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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №212 Cake "Kirovogradsky" → No. 212 → Constructor ganache

Constructor ganache: №212 Cake "Kirovogradsky"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 766.3 g
unfinished
products
in kind
in solids
Sign up99.85171.71 171.45 
Roasted kernels97.5 124.25 121.15 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 117.24 98.48 
Fruit filling74.0 111.62 82.60 
Powdered sugar99.8581.63 81.50 
Sign up12.0 73.27 8.79 
Melange27.0 69.10 18.66 
Flour, premium85.5 55.89 47.78 
Raw egg white12.0 42.13 5.06 
Water—  22.50 —   
Sign up27.0 19.54 5.28 
"Patterned" chocolate99.4 15.95 15.85 
Cocoa powder [Skurikhin]95.0 8.83 8.39 
Cognac or dessert wine—  2.09 —   
Vanilla powder99.850.97 0.97 
Sign up—  0.28 —   
Essence of rum—  0.077—   
Total665.95 
Output in finished product80.9 766.30 620.00 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %19.120 maximum
total sugar, %317.725-30 minimum
cocoa butter, %1.210-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %6.610-16 maximum
dairy fat, %92.215 maximum
total fat, %16925-40
milk solids not fat (MSNF), %7.6
proteins, %56
alcohol, %0.4
List of recipes

Recipe on №212 Cake "Kirovogradsky" contained in handbooks:

calculations, forms, documents: