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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → №278 Fruit cake "Biscuit" → recipe number 1 → Constructor ganache

Constructor ganache: №278 Fruit cake "Biscuit"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 23.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	74.0	10.48	7.76
Granulated sugar	99.85	5.21	5.20
Raw egg white	12.0	4.58	0.55
Flour, premium	85.5	3.81	3.25
Raw egg yolk	46.0	3.05	1.40
Sign up	—	1.92	—
Fruit	70.0	0.81	0.57
Melange	27.0	0.68	0.18
Cognac or dessert wine	—	0.16	—
Powdered sugar	99.85	0.11	0.11
Sign up	80.0	0.081	0.065
Essence	—	0.024	—
Citric acid (E330)	98.0	0.014	0.013
Essence of rum	—	0.007	—
Total			19.10
Output in finished product	75.0	23.60	17.71

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.0	20 maximum
total sugar, %	12.0	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, %	0.0	15 maximum
total fat, %	1.0	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	1.5
alcohol, %	0.0

List of recipes

Constructor ganache: №278 Fruit cake "Biscuit"

Recipe on №278 Fruit cake "Biscuit" contained in handbooks:

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