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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → # 282 Biscuit cake glazed with milk fondant (oval) → recipe number 1 → Constructor ganache

Constructor ganache: # 282 Biscuit cake glazed with milk fondant (oval)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 604.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	279.55	279.13
Raw egg white	12.0	132.86	15.94
Fresh whole milk the weight ratio of fat 3.2%	12.0	113.09	13.57
Flour, premium	85.5	100.88	86.25
Fruit filling	74.0	89.28	66.06
Sign up	46.0	88.58	40.75
Apricot puree	10.0	67.00	6.70
Starch syrup	78.0	28.27	22.05
Essence	—	0.59	—
Vanilla powder	99.85	0.57	0.56
Sign up	98.0	0.39	0.39
Total			531.41
Output in finished product	82.4	604.20	497.93

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.6	20 maximum
total sugar, %	344.0	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, %	3.4	15 maximum
total fat, %	28	25-40
milk solids not fat (MSNF), %	9.3
proteins, %	39
alcohol, %	0.0

List of recipes

Recipe on # 282 Biscuit cake glazed with milk fondant (oval) contained in handbooks:

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

Constructor ganache: # 282 Biscuit cake glazed with milk fondant (oval)

Recipe on # 282 Biscuit cake glazed with milk fondant (oval) contained in handbooks:

calculations, forms, documents: