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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №215 Cake "Yuzhanka" → No. 215 → Constructor ganache

Constructor ganache: №215 Cake "Yuzhanka"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 279 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	72.0	116.49	83.87
Granulated sugar	99.85	42.33	42.27
Melange	27.0	34.14	9.22
Powdered sugar	99.85	31.38	31.34
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	24.59	20.66
Sign up	85.5	21.99	18.81
Roasted kernels	97.5	20.46	19.95
Raw egg white	12.0	16.20	1.94
Fresh whole milk the weight ratio of fat 3.2%	12.0	14.56	1.75
Potato starch	80.0	4.10	3.28
Sign up	27.0	3.88	1.05
Vanilla powder	99.85	0.34	0.33
Essence	—	0.20	—
Cognac or dessert wine	—	0.10	—
Total			234.46
Output in finished product	78.5	279.00	218.99

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.5	20 maximum
total sugar, %	148.7	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, %	19.4	15 maximum
total fat, %	34	25-40
milk solids not fat (MSNF), %	1.5
proteins, %	14
alcohol, %	0.0

List of recipes

Recipe on №215 Cake "Yuzhanka" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Constructor ganache: №215 Cake "Yuzhanka"

Recipe on №215 Cake "Yuzhanka" contained in handbooks:

calculations, forms, documents: