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All groups → All products → Yeast dough products → Pie "Nevsky" → baked cake (after Buteykis 1976) → Constructor ganache

Constructor ganache: baked cake (after Buteykis 1976)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 803.3 g
unfinished
products
in kind
in solids
Sign up85.5 440.16 376.34 
Water—  209.08 —   
Chicken eggs [chicken egg] [2]27.0 121.05 32.68 
Granulated sugar99.8566.02 65.93 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 55.02 46.22 
Sign up96.5 4.40 4.25 
Vanilla powder99.852.20 2.20 
Total527.61 
Output in finished product64.0 803.30 514.11 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %36.020 maximum
total sugar, %74.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %44.215 maximum
total fat, %6325-40
milk solids not fat (MSNF), %0.8
proteins, %60
alcohol, %0.0
List of recipes

Pie "Nevsky" (baked cake (after Buteykis 1976)) included in recipes:

Pie "Nevsky"Recipe No. 2 (Buteykis 1976)

calculations, forms, documents: