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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 No. 3 → 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 966.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	377.85	377.28
Raw egg white	12.0	179.01	21.48
Water	—	154.04	—
Flour, premium	85.5	135.92	116.21
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	127.31	106.94
Sign up	46.0	119.34	54.90
Powdered sugar	99.85	67.90	67.80
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	50.92	37.68
Starch syrup	78.0	25.50	19.89
Cocoa powder [Skurikhin]	95.0	17.99	17.09
Sign up	—	8.70	—
Essence	—	1.39	—
Vanilla powder	99.85	0.59	0.59
Citric acid (E330)	98.0	0.53	0.52
Essence of rum	—	0.33	—
Total			820.39
Output in finished product	79.6	966.30	768.71

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	20.4	20 maximum
total sugar, %	459.0	25-30 minimum
cocoa butter, %	2.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	13.5	10-16 maximum
dairy fat, %	102.5	15 maximum
total fat, %	139	25-40
milk solids not fat (MSNF), %	11.8
proteins, %	55
alcohol, %	1.1

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: