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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №214 Cake "Kazakhstan ear" → No. 214 → Constructor ganache

Constructor ganache: №214 Cake "Kazakhstan ear"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 334.4 g
unfinished
products
in kind
in solids
Sign up99.85122.03 121.85 
Melange27.0 69.21 18.69 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 67.65 56.83 
Flour, premium85.5 39.08 33.41 
water—  32.58 —   
Sign up12.0 24.61 2.95 
Roasted kernels97.5 17.48 17.04 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 15.00 11.10 
Cocoa powder [Skurikhin]95.0 8.13 7.73 
Potato starch80.0 5.55 4.44 
Sign up—  1.75 —   
Cognac or dessert wine—  1.71 —   
Vanilla powder99.850.65 0.65 
Essence—  0.21 —   
Essence of rum—  0.060—   
Total274.69 
Output in finished product76.5 334.40 255.73 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %23.520 maximum
total sugar, %123.925-30 minimum
cocoa butter, %1.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %6.110-16 maximum
dairy fat, %53.215 maximum
total fat, %7125-40
milk solids not fat (MSNF), %3.9
proteins, %22
alcohol, %0.8
List of recipes

Recipe on №214 Cake "Kazakhstan ear" contained in handbooks:

calculations, forms, documents: