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Soufflé with Hvilya cake jam → basic recipe → Constructor ganache

Constructor ganache: Soufflé with Hvilya cake jam

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 673.8 g
unfinished
products
in kind
in solids
Sign up99.85183.85 183.58 
Jam72.0 168.37 121.23 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 105.85 88.91 
Starch syrup78.0 91.92 71.70 
Water—  58.78 —   
Sign up74.0 56.28 41.64 
Raw egg white12.0 33.00 3.96 
Agar (E406)85.0 2.56 2.18 
Citric acid (E330)98.0 1.96 1.92 
Essence—  1.31 —   
Total515.12 
Output in finished product74.4 673.80 501.31 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.620 maximum
total sugar, %365.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %89.715 maximum
total fat, %9025-40
milk solids not fat (MSNF), %13.0
proteins, %8.5
alcohol, %0.0
List of recipes

Soufflé with Hvilya cake jam (basic recipe) included in recipes:

№099 Cake "Hvilya"recipe number 1

Recipe on Soufflé with Hvilya cake jam contained in handbooks:

calculations, forms, documents: