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All groups → All products → Cakes → Biscuit sliced cakes → # 261 Biscuit cake with nut cream (sliced) → recipe No. 3 → Constructor ganache

Constructor ganache: # 261 Biscuit cake with nut cream (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 706.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	274.39	273.98
Melange	27.0	183.05	49.42
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	98.35	82.62
Flour, premium	85.5	88.96	76.06
Water	—	72.84	—
Sign up	27.0	59.01	15.93
Roasted kernels	97.5	31.39	30.60
Walnut kernel (raw)	94.0	13.78	12.95
Potato starch	80.0	7.32	5.86
Cognac or dessert wine	—	6.68	—
Sign up	99.85	0.98	0.98
Essence of rum	—	0.25	—
Total			548.40
Output in finished product	72.7	706.90	513.85

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.3	20 maximum
total sugar, %	262.0	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, %	76.0	15 maximum
total fat, %	125	25-40
milk solids not fat (MSNF), %	1.4
proteins, %	50
alcohol, %	0.9

List of recipes

Recipe on # 261 Biscuit cake with nut cream (sliced) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Constructor ganache: # 261 Biscuit cake with nut cream (sliced)

Recipe on # 261 Biscuit cake with nut cream (sliced) contained in handbooks:

calculations, forms, documents: