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All groups → All products → Cakes → Combination cakes → Sponge air cakes → №222 Cake "Kati" → No. 222 → Constructor ganache

Constructor ganache: №222 Cake "Kati"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 556.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	209.94	209.63
Melange	27.0	108.53	29.30
Cherry jam	72.0	69.26	49.87
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	67.28	56.51
water	—	64.17	—
Sign up	85.5	52.74	45.10
Raw egg white	12.0	20.83	2.50
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	15.82	11.71
"Patterned" chocolate	99.4	14.43	14.34
Potato starch	80.0	13.02	10.42
Sign up	70.0	8.66	6.06
Cognac or dessert wine	—	6.07	—
Vanilla powder	99.85	1.16	1.16
Starch syrup	78.0	0.89	0.70
Essence	—	0.68	—
Sign up	98.0	0.18	0.18
Agar (E406)	85.0	0.090	0.076
Food paint	—	0.009	—
Total			437.55
Output in finished product	73.2	556.50	407.36

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.8	20 maximum
total sugar, %	207.0	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, %	52.9	15 maximum
total fat, %	70	25-40
milk solids not fat (MSNF), %	4.0
proteins, %	23
alcohol, %	0.8

List of recipes

Recipe on №222 Cake "Kati" contained in handbooks:

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

Constructor ganache: №222 Cake "Kati"

Recipe on №222 Cake "Kati" contained in handbooks:

calculations, forms, documents: