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All groups → All products → Cakes → Biscuit sliced cakes → №265 Fruit-jelly cake "Biscuit" (sliced) → recipe number 1 → Constructor ganache

Constructor ganache: №265 Fruit-jelly cake "Biscuit" (sliced)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 753.2 g
unfinished
products
in kind
in solids
Sign up74.0 264.29 195.58 
Granulated sugar99.85162.73 162.49 
Melange27.0 160.69 43.38 
Fruit70.0 104.45 73.12 
Flour, premium85.5 78.09 66.77 
Sign up—  74.59 —   
Potato starch80.0 19.28 15.42 
Starch syrup78.0 8.34 6.51 
Cognac or dessert wine—  3.07 —   
Essence—  1.21 —   
Sign up85.0 0.83 0.71 
Citric acid (E330)98.0 0.17 0.16 
Essence of rum—  0.12 —   
Food paint—  0.081—   
Total564.14 
Output in finished product69.4 753.20 522.95 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %30.620 maximum
total sugar, %331.325-30 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, %1925-40
milk solids not fat (MSNF), %0.0
proteins, %28
alcohol, %0.4
List of recipes

№265 Fruit-jelly cake "Biscuit" (sliced) (recipe number 1) included in recipes:

# 418 Small cakes "Tbilisi set"recipe number 1

Recipe on №265 Fruit-jelly cake "Biscuit" (sliced) contained in handbooks:

calculations, forms, documents: