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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. 4 → 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 10.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	5.40	5.40
Raw egg white	12.0	2.02	0.24
Water	—	1.74	—
Flour, premium	85.5	1.53	1.31
Raw egg yolk	46.0	1.35	0.62
Sign up	84.0	1.14	0.96
Chicken eggs [chicken egg] [2]	27.0	0.69	0.19
Starch syrup	78.0	0.29	0.22
Cognac or dessert wine	—	0.10	—
Cocoa powder [Skurikhin]	95.0	0.064	0.061
Sign up	—	0.016	—
Vanilla powder	99.85	0.011	0.011
Citric acid (E330)	98.0	0.006	0.006
Essence of rum	—	0.004	—
Total			9.01
Output in finished product	77.5	10.90	8.45

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.5	20 maximum
total sugar, %	5.2	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, %	0.9	15 maximum
total fat, %	1.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.5
alcohol, %	0.0

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Constructor ganache: No. 281 Glazed biscuit cake with cream

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