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All groups → All products → Cakes → Sponge cakes → Sponge cakes with protein cream → №081 "Biscuit" cake with butter and protein cream → recipe number 1 → Constructor ganache

Constructor ganache: №081 "Biscuit" cake with butter and protein cream

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 624.5 g
unfinished
products
in kind
in solids
Sign up99.85213.32 213.00 
Melange27.0 117.06 31.60 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 81.45 68.42 
Powdered sugar99.8559.03 58.95 
water—  57.07 —   
Sign up85.5 56.89 48.64 
Raw egg white12.0 46.86 5.62 
Fruit70.0 35.74 25.02 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 32.58 24.11 
Potato starch80.0 14.05 11.24 
Sign up—  4.63 —   
Vanilla powder99.854.32 4.31 
Essence—  0.72 —   
Starch syrup78.0 0.67 0.52 
Essence of rum—  0.17 —   
Sign up85.0 0.0670.057
Citric acid (E330)98.0 0.0130.013
Food paint—  0.006—   
Total491.50 
Output in finished product73.3 624.50 457.59 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %26.720 maximum
total sugar, %277.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %65.215 maximum
total fat, %7925-40
milk solids not fat (MSNF), %7.5
proteins, %27
alcohol, %0.6
List of recipes

Recipe on №081 "Biscuit" cake with butter and protein cream contained in handbooks:

calculations, forms, documents: