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All groups → All products → Cakes → Puff cakes → Colosseum cake → Basic recipe → Constructor ganache

Constructor ganache: Colosseum cake

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 373.7 g
unfinished
products
in kind
in solids
Sign up85.5 149.88 128.15 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 123.03 103.35 
Fruit from compote17.0 52.99 9.01 
Granulated sugar99.8536.51 36.46 
Starch syrup78.0 18.26 14.24 
Sign up—  11.67 —   
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 11.25 8.32 
Melange27.0 7.60 2.05 
Raw egg white12.0 6.56 0.79 
Salt96.5 1.20 1.16 
Sign up27.0 1.15 0.31 
Citric acid (E330)98.0 0.59 0.57 
Agar (E406)85.0 0.51 0.43 
Citrus essence—  0.26 —   
Total304.84 
Output in finished product77.5 373.70 289.60 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %22.520 maximum
total sugar, %51.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %97.315 maximum
total fat, %10025-40
milk solids not fat (MSNF), %4.0
proteins, %18
alcohol, %0.0
List of recipes

Recipe on Colosseum cake contained in handbooks:

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