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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → №009 Sponge cake with raisins → Recipe number 2 (!) → Constructor ganache

Constructor ganache: №009 Sponge cake with raisins

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 266.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	149.11	40.26
Granulated sugar	99.85	89.46	89.33
Flour, premium	85.5	72.47	61.96
Raisins	80.0	20.88	16.70
Potato starch	80.0	5.96	4.77
Total			213.02
Output in finished product	75.0	266.70	200.02

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.0	20 maximum
total sugar, %	98.9	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	18	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	26
alcohol, %	0.0

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Constructor ganache: №009 Sponge cake with raisins

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