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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → №014 Sponge cake "Prague" → Recipe number 2 (!) → Constructor ganache

Constructor ganache: №014 Sponge cake "Prague"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 481.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	330.65	89.27
Granulated sugar	99.85	149.22	149.00
Flour, premium	85.5	114.40	97.82
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	37.76	31.72
Cocoa powder [Skurikhin]	95.0	23.15	21.99
Total			389.79
Output in finished product	76.0	481.60	366.02

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.0	20 maximum
total sugar, %	144.5	25-30 minimum
cocoa butter, %	3.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	17.4	10-16 maximum
dairy fat, %	29.3	15 maximum
total fat, %	71	25-40
milk solids not fat (MSNF), %	0.5
proteins, %	58
alcohol, %	0.0

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Constructor ganache: №014 Sponge cake "Prague"

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