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Cake Delight → basic recipe → Constructor ganache

Constructor ganache: Cake Delight

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 742.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	256.14	255.76
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	143.58	120.61
Melange	27.0	92.79	25.05
Starch syrup	78.0	84.30	65.75
Chocolate	99.4	57.75	57.40
Sign up	74.0	51.95	38.45
Flour, premium	85.5	45.10	38.56
Raw egg white	12.0	30.30	3.64
Fresh whole milk the weight ratio of fat 3.2%	12.0	15.22	1.83
Potato starch	80.0	11.14	8.91
Sign up	85.0	2.35	2.00
Citric acid (E330)	98.0	1.79	1.75
Citrus essence	—	1.20	—
Essence	—	0.56	—
Vanilla powder	99.85	0.33	0.33
Sign up	—	0.067	—
Wine	—	0.067	—
Total			620.04
Output in finished product	77.8	742.40	577.29

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.2	20 maximum
total sugar, %	325.1	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, %	114.9	15 maximum
total fat, %	145	25-40
milk solids not fat (MSNF), %	13.4
proteins, %	27
alcohol, %	0.0

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Constructor ganache: Cake Delight

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