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All groups → All products → Cakes → Combination cakes → Sand-air cakes → №225 Cake "Festive" → No. 225 → Constructor ganache

Constructor ganache: №225 Cake "Festive"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 319.2 g
unfinished
products
in kind
in solids
Sign up99.85122.28 122.10 
Flour, premium85.5 72.74 62.19 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 61.78 51.89 
Water—  24.96 —   
Roasted kernels97.5 19.77 19.27 
Sign up97.5 17.69 17.25 
Raw egg white12.0 15.39 1.85 
Chocolate glaze [Skurikhin]99.1 13.18 13.06 
Melange27.0 8.32 2.25 
Starch syrup78.0 7.46 5.82 
Sign up74.0 6.14 4.54 
Cocoa powder [Skurikhin]95.0 3.11 2.96 
Vanilla powder99.850.44 0.44 
Essence—  0.41 —   
Salt96.5 0.24 0.23 
Sign up—  0.092—   
Ammonium carbonic (E503(i))—  0.060—   
Baking soda (E500(ii))50.0 0.0600.030
Total303.88 
Output in finished product90.2 319.20 288.07 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %9.820 maximum
total sugar, %130.825-30 minimum
cocoa butter, %0.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %2.410-16 maximum
dairy fat, %48.815 maximum
total fat, %7425-40
milk solids not fat (MSNF), %2.1
proteins, %20
alcohol, %0.0
List of recipes

Recipe on №225 Cake "Festive" contained in handbooks:

calculations, forms, documents: