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Semi-finished biscuit-almond product (in No. 110) → basic recipe → Constructor ganache

Constructor ganache: Semi-finished biscuit-almond product (in No. 110)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 400.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	94.0	99.01	93.07
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	98.95	83.12
Flour, premium	85.5	98.95	84.61
Granulated sugar	99.85	98.95	98.81
Melange	27.0	66.11	17.85
Sign up	—	0.17	—
Salt	96.5	0.17	0.16
Total			377.62
Output in finished product	92.0	400.20	368.18

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.0	20 maximum
total sugar, %	104.7	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, %	79.6	15 maximum
total fat, %	139	25-40
milk solids not fat (MSNF), %	1.5
proteins, %	36
alcohol, %	0.0

List of recipes

Semi-finished biscuit-almond product (in No. 110) (basic recipe) included in recipes:

№110 Cake "Lviv"

recipe number 1

Recipe on Semi-finished biscuit-almond product (in No. 110) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Constructor ganache: Semi-finished biscuit-almond product (in No. 110)

Semi-finished biscuit-almond product (in No. 110) (basic recipe) included in recipes:

Recipe on Semi-finished biscuit-almond product (in No. 110) contained in handbooks:

calculations, forms, documents: