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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → Sponge cake with nuts and raisins → recipe for the fruit-nut cake → Constructor ganache

Constructor ganache: Sponge cake with nuts and raisins

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 324.2 g
unfinished
products
in kind
in solids
Sign up99.85104.57 104.41 
Melange27.0 104.57 28.23 
Flour, premium85.5 100.39 85.83 
Raisins80.0 20.91 16.73 
Roasted cashew kernels [2]97.5 20.91 20.39 
Sign up80.0 4.18 3.35 
Essence—  1.05 —   
Total258.94 
Output in finished product75.0 324.20 243.15 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.020 maximum
total sugar, %114.125-30 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, %2225-40
milk solids not fat (MSNF), %0.0
proteins, %26
alcohol, %0.0
List of recipes

Sponge cake with nuts and raisins (recipe for the fruit-nut cake) included in recipes:

№060 Cake "Fruit and nut"recipe number 1

Recipe on Sponge cake with nuts and raisins contained in handbooks:

calculations, forms, documents: