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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 2 → 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 984.4 g
unfinished
products
in kind
in solids
Sign up99.85425.90 425.26 
Melange27.0 183.42 49.52 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 103.17 86.66 
water—  89.42 —   
Flour, premium85.5 89.14 76.21 
Sign up12.0 73.43 8.81 
Fresh whole milk the weight ratio of fat 3.2%12.0 61.10 7.33 
Fruit70.0 56.00 39.20 
Powdered sugar99.8524.43 24.40 
Potato starch80.0 22.01 17.61 
Sign up27.0 16.29 4.40 
Cognac or dessert wine—  7.24 —   
Vanilla powder99.856.51 6.50 
Essence—  1.13 —   
Starch syrup78.0 1.05 0.82 
Sign up—  0.27 —   
Agar (E406)85.0 0.11 0.089
Citric acid (E330)98.0 0.0210.021
Food paint—  0.010—   
Total746.84 
Output in finished product70.6 984.40 695.31 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %29.420 maximum
total sugar, %431.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %81.115 maximum
total fat, %10425-40
milk solids not fat (MSNF), %6.4
proteins, %42
alcohol, %0.9
List of recipes

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

calculations, forms, documents: