Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Cakes → Combination cakes → Sponge air cakes → №218 Cake "Verkhovyna" → No. 218 → Constructor ganache

Constructor ganache: №218 Cake "Verkhovyna"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 965.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	84.0	245.09	205.88
Granulated sugar	99.85	192.93	192.64
Flour, premium	85.5	146.14	124.95
Chicken eggs [chicken egg] [2]	27.0	145.06	39.17
Roasted kernels	97.5	121.60	118.56
Sign up	74.0	108.95	80.62
Powdered sugar	99.85	85.67	85.54
Water	—	53.91	—
Cocoa powder [Skurikhin]	95.0	21.97	20.87
Starch syrup	78.0	7.48	5.83
Sign up	—	3.71	—
Melange	27.0	3.57	0.96
Salt	96.5	1.06	1.02
Vanilla powder	99.85	0.91	0.90
Ammonium carbonic (E503(i))	—	0.75	—
Sign up	—	0.17	—
Essence of rum	—	0.13	—
Citric acid (E330)	98.0	0.093	0.091
Vanillin	—	0.088	—
Total			877.05
Output in finished product	84.6	965.50	816.53

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.4	20 maximum
total sugar, %	325.9	25-30 minimum
cocoa butter, %	3.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	16.4	10-16 maximum
dairy fat, %	196.9	15 maximum
total fat, %	277	25-40
milk solids not fat (MSNF), %	24.7
proteins, %	75
alcohol, %	0.5

List of recipes

Recipe on №218 Cake "Verkhovyna" contained in handbooks:

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

Constructor ganache: №218 Cake "Verkhovyna"

Recipe on №218 Cake "Verkhovyna" contained in handbooks:

calculations, forms, documents: