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All groups → All semi-finished products → Baked semi-finished products → Biscuit semi-finished products → No. 011 Sponge cake with nuts and raisins → basic recipe → Constructor ganache

Constructor ganache: No. 011 Sponge cake with nuts and raisins

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 130.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	67.74	18.29
Granulated sugar	99.85	40.65	40.59
Flour, premium	85.5	32.92	28.15
Raisins	80.0	10.84	8.67
Roasted kernels	97.5	6.78	6.61
Sign up	80.0	2.71	2.17
Total			104.47
Output in finished product	75.0	130.80	98.10

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.0	20 maximum
total sugar, %	45.8	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, %	11	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	13
alcohol, %	0.0

List of recipes

No. 011 Sponge cake with nuts and raisins (basic recipe) included in recipes:

	№056 Cake "Sherg"	recipe number 1
	№024 "Sevinj" cake	recipe number 1

Constructor ganache: No. 011 Sponge cake with nuts and raisins

No. 011 Sponge cake with nuts and raisins (basic recipe) included in recipes:

Recipe on No. 011 Sponge cake with nuts and raisins contained in handbooks:

calculations, forms, documents: