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All groups → All products → Cakes → Sets of cakes → No. 395 Biscuit-cream cake (diamonds, cubes, stripes) → recipe number 1 → Constructor ganache

Constructor ganache: No. 395 Biscuit-cream cake (diamonds, cubes, stripes)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 244.5 g
unfinished
products
in kind
in solids
Sign up99.8596.39 96.24 
Melange27.0 52.61 14.21 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 41.52 34.88 
Water—  35.36 —   
Flour, premium85.5 25.57 21.86 
Sign up12.0 19.90 2.39 
Potato starch80.0 6.31 5.05 
Jam72.0 5.81 4.18 
Chicken eggs [chicken egg] [2]27.0 3.29 0.89 
Cognac or dessert wine—  3.00 —   
Sign up95.0 0.73 0.70 
Essence—  0.32 —   
Vanilla powder99.850.31 0.31 
Cognac—  0.15 —   
Essence of rum—  0.12 —   
Sign up85.0 0.0370.032
Vanilla essence—  0.019—   
Total180.74 
Output in finished product68.8 244.50 168.27 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %31.220 maximum
total sugar, %95.625-30 minimum
cocoa butter, %0.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.510-16 maximum
dairy fat, %32.515 maximum
total fat, %3925-40
milk solids not fat (MSNF), %2.2
proteins, %10
alcohol, %0.4
List of recipes

No. 395 Biscuit-cream cake (diamonds, cubes, stripes) (recipe number 1) included in recipes:

№393 Pastries "Moscow set"recipe number 1
No. 394 Small cakes "Jubilee set"recipe number 1

Recipe on No. 395 Biscuit-cream cake (diamonds, cubes, stripes) contained in handbooks:

calculations, forms, documents: