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Cream of creamy coffee cake Schwentinis → basic recipe → Constructor ganache

Constructor ganache: Cream of creamy coffee cake Schwentinis

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 357.7 g
unfinished
products
in kind
in solids
Sign up84.0 177.74 149.31 
Powdered sugar99.8571.28 71.18 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 71.28 52.75 
Granulated sugar99.8522.97 22.94 
Cognac—  13.78 —   
Sign up—  7.29 —   
Vanilla powder99.851.85 1.85 
Natural roasted coffee96.0 1.53 1.47 
Total299.49 
Output in finished product82.0 357.70 293.31 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %18.020 maximum
total sugar, %134.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %149.615 maximum
total fat, %15025-40
milk solids not fat (MSNF), %17.3
proteins, %6.0
alcohol, %4.5
List of recipes

Cream of creamy coffee cake Schwentinis (basic recipe) included in recipes:

№032 Cake "Shventinis"recipe number 1

Recipe on Cream of creamy coffee cake Schwentinis contained in handbooks:

calculations, forms, documents: