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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №221 Cake "Bucuria" → No. 221 → Constructor ganache

Constructor ganache: №221 Cake "Bucuria"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 281.1 g
unfinished
products
in kind
in solids
Sign up99.85108.95 108.78 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 64.78 54.41 
Chicken eggs [chicken egg] [2]27.0 51.40 13.88 
Strawberry jam 272.0 46.13 33.22 
Flour, premium85.5 39.89 34.10 
Sign up12.0 20.19 2.42 
Raw egg white12.0 18.01 2.16 
Vanilla essence—  0.95 —   
Vanilla powder99.850.33 0.33 
Cognac or dessert wine—  0.13 —   
Total249.31 
Output in finished product82.6 281.10 232.10 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %17.420 maximum
total sugar, %131.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %50.415 maximum
total fat, %5725-40
milk solids not fat (MSNF), %2.6
proteins, %13
alcohol, %0.0
List of recipes

Recipe on №221 Cake "Bucuria" contained in handbooks:

calculations, forms, documents: