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All groups → All products → Cakes → Combination cakes → Custard cakes → №227 Custard cake → No. 227 → Constructor ganache

Constructor ganache: №227 Custard cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 859.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	244.70	66.07
Granulated sugar	99.85	167.58	167.33
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	155.82	130.89
Fruit cooking	69.0	134.53	92.82
Flour, premium	85.5	132.13	112.97
Sign up	—	121.68	—
Roasted kernels	97.5	62.78	61.21
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	27.04	20.01
Powdered sugar	99.85	26.91	26.86
Potato starch	80.0	12.45	9.96
Sign up	—	3.63	—
Vanilla powder	99.85	1.27	1.26
Salt	96.5	1.02	0.99
Essence	—	0.62	—
Essence of rum	—	0.13	—
Total			690.37
Output in finished product	74.7	859.90	642.74

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.3	20 maximum
total sugar, %	286.7	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, %	121.8	15 maximum
total fat, %	181	25-40
milk solids not fat (MSNF), %	7.5
proteins, %	61
alcohol, %	0.5

List of recipes

Constructor ganache: №227 Custard cake

Recipe on №227 Custard cake contained in handbooks:

calculations, forms, documents: