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All groups → All products → miscellanea → Cake Waiting 2.0 → recipe number 1 → Constructor ganache

Constructor ganache: Cake Waiting 2.0

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 122.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	49.89	49.81
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	30.37	25.51
Melange	27.0	22.64	6.11
Fresh whole milk the weight ratio of fat 3.2%	12.0	12.37	1.48
Flour, premium	85.5	11.00	9.41
Sign up	—	9.20	—
Potato starch	80.0	2.72	2.17
Cocoa powder [Skurikhin]	95.0	0.99	0.95
Cognac or dessert wine	—	0.97	—
Vanilla powder	99.85	0.25	0.25
Sign up	—	0.14	—
Cognac	—	0.056	—
Wine	—	0.044	—
Essence of rum	—	0.039	—
Total			95.70
Output in finished product	72.8	122.40	89.10

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.2	20 maximum
total sugar, %	47.7	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.7	10-16 maximum
dairy fat, %	23.7	15 maximum
total fat, %	26	25-40
milk solids not fat (MSNF), %	1.4
proteins, %	4.5
alcohol, %	0.1

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Constructor ganache: Cake Waiting 2.0

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