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All groups → All products → Cakes → Sponge cakes → Sponge-fruit cakes → №068 Biscuit-nut cake → recipe number 1 → Constructor ganache

Constructor ganache: №068 Biscuit-nut cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 717.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	272.52	272.12
Melange	27.0	163.71	44.20
Jam	72.0	125.71	90.51
Water	—	110.46	—
Flour, premium	85.5	79.56	68.02
Sign up	97.5	29.58	28.84
Powdered sugar	99.85	25.61	25.58
Potato starch	80.0	19.64	15.72
Starch syrup	78.0	15.90	12.40
Cocoa powder [Skurikhin]	95.0	6.64	6.30
Sign up	—	6.38	—
Raw egg white	12.0	5.00	0.60
Essence	—	1.35	—
Vanilla powder	99.85	0.33	0.33
Essence of rum	—	0.26	—
Sign up	98.0	0.003	0.003
Total			564.63
Output in finished product	74.0	717.70	531.31

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.0	20 maximum
total sugar, %	374.2	25-30 minimum
cocoa butter, %	0.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	5.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	35	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	38
alcohol, %	0.8

List of recipes

Recipe on №068 Biscuit-nut cake contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Constructor ganache: №068 Biscuit-nut cake

Recipe on №068 Biscuit-nut cake contained in handbooks:

calculations, forms, documents: