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All groups → All products → Cakes → Sponge cakes → Sponge cakes with marshmallow and soufflé → №095 "Marshmallow-biscuit" cake → recipe number 1 → Constructor ganache

Constructor ganache: №095 "Marshmallow-biscuit" cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 30.8 g
unfinished
products
in kind
in solids
Sign up99.8515.81 15.79 
Water—  5.30 —   
Melange27.0 5.20 1.40 
Apple puree [GOST]10.0 3.94 0.39 
Fruit filling74.0 3.50 2.59 
Sign up85.5 2.53 2.16 
Potato starch80.0 0.62 0.50 
Raw egg white12.0 0.52 0.063
Cognac or dessert wine—  0.41 —   
Powdered sugar99.850.30 0.30 
Sign up78.0 0.10 0.077
Agar (E406)85.0 0.10 0.082
Lactic acid (E270)40.0 0.0680.027
Essence—  0.044—   
Essence of rum—  0.016—   
Sign up—  0.012—   
Vanilla essence—  0.010—   
Citric acid (E330)98.0 0.0020.002
Food paint—  0.001—   
Total23.39 
Output in finished product71.2 30.80 21.94 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %28.820 maximum
total sugar, %17.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %0.525-40
milk solids not fat (MSNF), %0.0
proteins, %1.0
alcohol, %0.1
List of recipes

Recipe on №095 "Marshmallow-biscuit" cake contained in handbooks:

calculations, forms, documents: