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All groups → All products → Cakes → Combination cakes → Custard cakes → №228 Cake "Novosibirsk" → No. 228 → Constructor ganache

Constructor ganache: №228 Cake "Novosibirsk"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 777.3 g
unfinished
products
in kind
in solids
Sign up99.85324.74 324.25 
Melange27.0 159.20 42.98 
Raw egg white12.0 132.09 15.85 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 112.31 94.34 
Roasted kernels97.5 100.47 97.96 
Sign up85.5 92.29 78.90 
water—  56.87 —   
Fresh whole milk the weight ratio of fat 3.2%12.0 40.38 4.85 
Chicken eggs [chicken egg] [2]27.0 10.77 2.91 
Vanilla powder99.857.37 7.36 
Sign up95.0 2.73 2.59 
Salt96.5 1.15 1.11 
Cognac or dessert wine—  0.17 —   
Cognac—  0.086—   
Total673.11 
Output in finished product80.0 777.30 621.96 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %20.020 maximum
total sugar, %313.325-30 minimum
cocoa butter, %0.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %2.010-16 maximum
dairy fat, %86.815 maximum
total fat, %15525-40
milk solids not fat (MSNF), %4.8
proteins, %69
alcohol, %0.0
List of recipes

Recipe on №228 Cake "Novosibirsk" contained in handbooks:

calculations, forms, documents: