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All groups → All products → Cakes → Waffle cakes → Wafer cakes with praline and other fillings → # 256 Cake "Yerevan" → No. 256 → Constructor ganache

Constructor ganache: # 256 Cake "Yerevan"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 303.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	90.15	90.01
Chocolate glaze [Skurikhin]	99.1	84.16	83.40
Flour, premium	85.5	49.43	42.26
Confectionery fat	99.7	36.75	36.64
Roasted kernels	97.5	20.06	19.56
Sign up	100.0	19.16	19.16
Cocoa mass	97.4	9.18	8.94
Alcohol	—	7.72	—
Coconut oil	100.0	5.97	5.97
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	5.19	4.36
Sign up	46.0	4.94	2.27
Whole milk powder	95.0	1.65	1.57
Vanilla essence	—	0.25	—
Baking soda (E500(ii))	50.0	0.25	0.12
Salt	96.5	0.25	0.24
Total			314.50
Output in finished product	98.8	303.30	299.72

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.2	20 maximum
total sugar, %	126.1	25-30 minimum
cocoa butter, %	22.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	4.3	10-16 maximum
dairy fat, %	4.5	15 maximum
total fat, %	107	25-40
milk solids not fat (MSNF), %	1.2
proteins, %	16
alcohol, %	7.4

List of recipes

Recipe on # 256 Cake "Yerevan" contained in handbooks:

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

Constructor ganache: # 256 Cake "Yerevan"

Recipe on # 256 Cake "Yerevan" contained in handbooks:

calculations, forms, documents: