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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → №248 Cake "Chocolate-waffle" → No. 248 → Constructor ganache

Constructor ganache: №248 Cake "Chocolate-waffle"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 633.1 g
unfinished
products
in kind
in solids
Sign up99.0 352.49 348.97 
Chocolate glaze [Skurikhin]99.1 106.89 105.93 
Flour, premium85.5 102.73 87.83 
"Patterned" chocolate99.4 85.71 85.20 
Confectionery fat99.7 23.50 23.43 
Sign up46.0 10.27 4.73 
Cognac—  0.67 —   
Baking soda (E500(ii))50.0 0.51 0.26 
Salt96.5 0.51 0.50 
Total656.84 
Output in finished product98.9 633.10 625.97 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.120 maximum
total sugar, %193.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %21725-40
milk solids not fat (MSNF), %0.0
proteins, %37
alcohol, %0.2
List of recipes

Recipe on №248 Cake "Chocolate-waffle" contained in handbooks:

calculations, forms, documents: