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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → No. 281 Glazed biscuit cake with cream → recipe number 1 → Constructor ganache

Constructor ganache: No. 281 Glazed biscuit cake with cream

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 737.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	359.67	359.13
Raw egg white	12.0	135.83	16.30
Water	—	116.89	—
Flour, premium	85.5	103.14	88.18
Raw egg yolk	46.0	90.56	41.66
Sign up	84.0	82.12	68.98
Fresh whole milk the weight ratio of fat 3.2%	12.0	48.64	5.84
Starch syrup	78.0	19.35	15.09
Chicken eggs [chicken egg] [2]	27.0	12.97	3.50
Cognac or dessert wine	—	6.60	—
Sign up	95.0	4.31	4.10
Essence	—	1.05	—
Vanilla powder	99.85	0.80	0.80
Citric acid (E330)	98.0	0.40	0.39
Essence of rum	—	0.25	—
Total			603.97
Output in finished product	76.7	737.60	565.92

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.3	20 maximum
total sugar, %	350.3	25-30 minimum
cocoa butter, %	0.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	3.2	10-16 maximum
dairy fat, %	64.9	15 maximum
total fat, %	92	25-40
milk solids not fat (MSNF), %	5.2
proteins, %	40
alcohol, %	0.9

List of recipes

Recipe on No. 281 Glazed biscuit cake with cream contained in handbooks:

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

Constructor ganache: No. 281 Glazed biscuit cake with cream

Recipe on No. 281 Glazed biscuit cake with cream contained in handbooks:

calculations, forms, documents: