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All groups → All products → Cakes → Tiny cakes → №229 Cake "Log" → No. 229 → Constructor ganache

Constructor ganache: №229 Cake "Log"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 123.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	74.0	37.28	27.59
Granulated sugar	99.85	31.02	30.98
Strawberry jam	80.0	18.59	14.87
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	14.22	11.94
Water	—	13.48	—
Sign up	12.0	8.49	1.02
Melange	27.0	7.72	2.09
Flour, premium	85.5	7.21	6.16
Chicken eggs [chicken egg] [2]	27.0	2.26	0.61
Cognac or dessert wine	—	1.10	—
Sign up	12.0	0.46	0.055
Cocoa powder [Skurikhin]	95.0	0.36	0.34
Ammonium carbonic (E503(i))	—	0.31	—
Vanilla powder	99.85	0.14	0.14
Essence	—	0.072	—
Sign up	50.0	0.052	0.026
Essence of rum	—	0.042	—
Cognac	—	0.005	—
Total			95.82
Output in finished product	72.3	123.40	89.21

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.7	20 maximum
total sugar, %	29.6	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.3	10-16 maximum
dairy fat, %	11.2	15 maximum
total fat, %	12	25-40
milk solids not fat (MSNF), %	0.9
proteins, %	2.5
alcohol, %	0.1

List of recipes

Recipe on №229 Cake "Log" contained in handbooks:

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

Constructor ganache: №229 Cake "Log"

Recipe on №229 Cake "Log" contained in handbooks:

calculations, forms, documents: