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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes → №011 Cake "Ring" → recipe for 61 cream → Constructor ganache

Constructor ganache: №011 Cake "Ring"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 528.4 g
unfinished
products
in kind
in solids
Sign up99.85181.43 181.16 
Melange27.0 138.54 37.40 
Flour, premium85.5 133.00 113.71 
Chocolate glaze [Skurikhin]99.1 54.00 53.52 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 49.62 41.68 
Sign up12.0 20.49 2.46 
Potato starch80.0 5.54 4.43 
Essence—  1.39 —   
Vanilla powder99.850.44 0.44 
Cognac—  0.093—   
Sign up—  0.093—   
Total434.81 
Output in finished product76.6 528.40 404.81 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %23.420 maximum
total sugar, %197.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %38.715 maximum
total fat, %7325-40
milk solids not fat (MSNF), %2.4
proteins, %33
alcohol, %0.0
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