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All groups → All products → Cakes → Mosoblkhleb cakes → Rondo cake [Balashikha] → Recipe No. 1 → Constructor ganache

Constructor ganache: Rondo cake [Balashikha]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 224.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	83.20	83.07
Melange	27.0	40.91	11.05
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	40.59	34.10
Flour, premium	85.5	19.88	17.00
Starch syrup	78.0	19.46	15.18
Sign up	—	18.98	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	11.99	8.87
Raw egg white	12.0	6.99	0.84
Chocolate	99.4	6.95	6.91
Fresh whole milk the weight ratio of fat 3.2%	12.0	6.59	0.79
Sign up	80.0	4.91	3.93
Cognac or dessert wine	—	0.56	—
Agar (E406)	85.0	0.54	0.46
Citric acid (E330)	98.0	0.41	0.41
Citrus essence	—	0.28	—
Sign up	—	0.25	—
Vanilla powder	99.85	0.14	0.14
Cognac	—	0.030	—
Wine	—	0.030	—
Essence of rum	—	0.022	—
Total			182.74
Output in finished product	75.8	224.50	170.13

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.2	20 maximum
total sugar, %	95.4	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, %	32.3	15 maximum
total fat, %	39	25-40
milk solids not fat (MSNF), %	3.4
proteins, %	9.0
alcohol, %	0.1

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Constructor ganache: Rondo cake [Balashikha]

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