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All groups → All products → miscellanea → Tea Cake → Recipe No. 1 → Constructor ganache

Constructor ganache: Tea Cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 662.7 g
unfinished
products
in kind
in solids
Sign up99.85226.27 225.93 
Melange27.0 148.74 40.16 
Jam72.0 114.12 82.16 
Flour, premium85.5 72.28 61.80 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 68.19 57.28 
Sign up—  61.70 —   
Fresh whole milk the weight ratio of fat 3.2%12.0 28.16 3.38 
Potato starch80.0 17.85 14.28 
Marmalade70.0 15.21 10.65 
Cognac—  8.79 —   
Sign up—  7.30 —   
Cocoa powder [Skurikhin]95.0 3.78 3.59 
Essence—  0.89 —   
Vanilla powder99.850.60 0.60 
Essence of rum—  0.29 —   
Sign up—  0.065—   
Total499.83 
Output in finished product70.2 662.70 465.35 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %29.820 maximum
total sugar, %290.825-30 minimum
cocoa butter, %0.510-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %2.810-16 maximum
dairy fat, %53.215 maximum
total fat, %7125-40
milk solids not fat (MSNF), %3.3
proteins, %28
alcohol, %3.7
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