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All groups → All products → Cakes → Mosoblkhleb cakes → Biscuit-jam cake [Noginsk] → Recipe No. 1 → Constructor ganache

Constructor ganache: Biscuit-jam cake [Noginsk]

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 818.7 g
unfinished
products
in kind
in solids
Sign up99.85227.64 227.30 
Melange27.0 200.73 54.20 
Jam, confiture, preserves72.0 189.57 136.49 
Jam66.0 120.63 79.62 
Flour, premium85.5 97.55 83.41 
Sign up—  93.45 —   
Potato starch80.0 24.09 19.27 
Raw egg white12.0 11.52 1.38 
Cognac or dessert wine—  6.20 —   
Starch syrup78.0 4.45 3.47 
Sign up—  1.34 —   
Agar (E406)85.0 0.61 0.52 
Essence of rum—  0.25 —   
Citric acid (E330)98.0 0.10 0.094
Food paint—  0.043—   
Sign up—  0.032—   
Total605.75 
Output in finished product68.1 818.70 557.29 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %31.920 maximum
total sugar, %411.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %2325-40
milk solids not fat (MSNF), %0.0
proteins, %36
alcohol, %0.8
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