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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №216 Cake "Morning" → No. 216 → Constructor ganache

Constructor ganache: №216 Cake "Morning"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 462.3 g
unfinished
products
in kind
in solids
Sign up99.85154.71 154.47 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 85.51 71.83 
water—  64.29 —   
Roasted kernels97.5 60.18 58.67 
Melange27.0 58.55 15.81 
Sign up85.5 28.06 24.00 
Raw egg yolk46.0 27.01 12.42 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 19.11 14.14 
Raw egg white12.0 18.22 2.19 
Fruit70.0 16.85 11.79 
Sign up80.0 8.94 7.16 
Alcohol—  7.17 —   
Cognac or dessert wine—  2.31 —   
Essence—  0.41 —   
Vanilla powder99.850.36 0.36 
Sign up96.0 0.31 0.30 
Essence of rum—  0.092—   
Vanillin—  0.025—   
Total373.14 
Output in finished product75.1 462.30 347.40 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %24.920 maximum
total sugar, %156.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %67.215 maximum
total fat, %11025-40
milk solids not fat (MSNF), %4.9
proteins, %32
alcohol, %7.0
List of recipes

Recipe on №216 Cake "Morning" contained in handbooks:

calculations, forms, documents: