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All groups → All products → Cakes → Sponge cakes with piece baked semi-finished product → №286 Chocolate-biscuit cake → recipe number 1 → Constructor ganache

Constructor ganache: №286 Chocolate-biscuit cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 954.2 g
unfinished
products
in kind
in solids
Sign up99.85259.21 258.82 
Chocolate glaze [Skurikhin]99.1 253.38 251.10 
Raw egg white12.0 178.79 21.45 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 137.60 115.58 
Flour, premium85.5 135.75 116.07 
Sign up46.0 119.20 54.83 
Fresh whole milk the weight ratio of fat 3.2%12.0 93.34 11.20 
Chicken eggs [chicken egg] [2]27.0 24.89 6.72 
Walnut kernel (raw)94.0 18.84 17.71 
Cocoa-butter [cocoa butter]100.0 7.86 7.86 
Sign up99.851.34 1.33 
Essence—  0.79 —   
Cognac or dessert wine—  0.53 —   
Citric acid (E330)98.0 0.53 0.52 
Total863.20 
Output in finished product84.8 954.20 808.82 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.220 maximum
total sugar, %367.625-30 minimum
cocoa butter, %7.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %109.215 maximum
total fat, %24325-40
milk solids not fat (MSNF), %9.6
proteins, %70
alcohol, %0.1
List of recipes

Recipe on №286 Chocolate-biscuit cake contained in handbooks:

calculations, forms, documents: