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All groups → All products → Cakes → Biscuit sliced cakes → No. 266 Biscuit cake with butter cream (sliced) → recipe number 2 → Constructor ganache

Constructor ganache: No. 266 Biscuit cake with butter cream (sliced)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 852.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	227.11	61.32
Granulated sugar	99.85	212.47	212.15
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	167.64	140.82
Flour, premium	85.5	110.37	94.37
Powdered sugar	99.85	89.40	89.27
Sign up	—	83.83	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	67.05	49.62
Potato starch	80.0	27.25	21.80
Fruit filling	74.0	22.10	16.36
Cognac or dessert wine	—	7.67	—
Sign up	99.85	1.65	1.65
Essence	—	1.36	—
Essence of rum	—	0.29	—
Total			687.35
Output in finished product	74.8	852.20	637.17

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.2	20 maximum
total sugar, %	334.8	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, %	133.5	15 maximum
total fat, %	160	25-40
milk solids not fat (MSNF), %	15.4
proteins, %	44
alcohol, %	1.0

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Constructor ganache: No. 266 Biscuit cake with butter cream (sliced)

Recipe on No. 266 Biscuit cake with butter cream (sliced) contained in handbooks:

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