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

Constructor ganache: Cake Maria [Balashikha]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 249.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	170.64	170.38
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	50.40	42.34
Raw egg white	12.0	46.68	5.60
Fresh whole milk the weight ratio of fat 3.2%	12.0	21.23	2.55
Roasted kernels	97.5	12.95	12.62
Sign up	27.0	2.85	0.77
Cocoa powder [Skurikhin]	95.0	1.87	1.78
Flour, premium	85.5	1.38	1.18
Vanilla powder	99.85	1.38	1.38
Potato starch	80.0	0.34	0.27
Sign up	—	0.14	—
Wine	—	0.063	—
Essence	—	0.017	—
Total			238.87
Output in finished product	88.6	249.70	221.20

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.4	20 maximum
total sugar, %	160.8	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.4	10-16 maximum
dairy fat, %	39.1	15 maximum
total fat, %	46	25-40
milk solids not fat (MSNF), %	2.4
proteins, %	9.5
alcohol, %	0.0

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Constructor ganache: Cake Maria [Balashikha]

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