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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 2 → 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 503.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	196.92	196.63
Raw egg white	12.0	93.29	11.20
Water	—	80.28	—
Flour, premium	85.5	70.84	60.57
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	69.78	58.61
Sign up	46.0	62.20	28.61
Powdered sugar	99.85	37.21	37.16
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	27.91	20.65
Starch syrup	78.0	13.29	10.36
Cognac or dessert wine	—	4.54	—
Sign up	95.0	2.96	2.81
Essence	—	0.72	—
Vanilla powder	99.85	0.69	0.69
Citric acid (E330)	98.0	0.28	0.27
Essence of rum	—	0.17	—
Total			427.56
Output in finished product	79.6	503.60	400.62

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	20.4	20 maximum
total sugar, %	241.9	25-30 minimum
cocoa butter, %	0.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	2.2	10-16 maximum
dairy fat, %	56.2	15 maximum
total fat, %	74	25-40
milk solids not fat (MSNF), %	6.5
proteins, %	28
alcohol, %	0.6

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: