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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №220 Cake "Manushak" → No. 220 → Constructor ganache

Constructor ganache: №220 Cake "Manushak"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 529.1 g
unfinished
products
in kind
in solids
Sign up99.85165.40 165.15 
Jam72.0 164.57 118.49 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 66.20 55.61 
Melange27.0 63.47 17.14 
Roasted kernels97.5 41.14 40.11 
Sign up12.0 40.93 4.91 
Flour, premium85.5 30.85 26.37 
Raw egg white12.0 24.72 2.97 
Chicken eggs [chicken egg] [2]27.0 10.91 2.95 
Potato starch80.0 7.62 6.09 
Sign up95.0 3.96 3.76 
Vanilla powder99.850.95 0.95 
Essence—  0.38 —   
Cognac or dessert wine—  0.13 —   
Cognac—  0.13 —   
Total444.50 
Output in finished product78.6 529.10 415.61 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %21.420 maximum
total sugar, %267.025-30 minimum
cocoa butter, %0.610-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %3.010-16 maximum
dairy fat, %52.315 maximum
total fat, %8225-40
milk solids not fat (MSNF), %4.3
proteins, %28
alcohol, %0.1
List of recipes

Recipe on №220 Cake "Manushak" contained in handbooks:

calculations, forms, documents: