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

Constructor ganache: Cake Moscow region [Balashikha]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 80.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	30.96	30.91
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	26.08	21.90
Starch syrup	78.0	8.93	6.96
Fresh whole milk the weight ratio of fat 3.2%	12.0	6.26	0.75
Water	—	5.71	—
Sign up	74.0	5.50	4.07
Raw egg white	12.0	3.21	0.39
Cocoa powder [Skurikhin]	95.0	0.72	0.69
Agar (E406)	85.0	0.25	0.21
Citric acid (E330)	98.0	0.19	0.19
Sign up	99.85	0.13	0.13
Citrus essence	—	0.13	—
Cognac	—	0.045	—
Wine	—	0.016	—
Total			66.20
Output in finished product	76.9	80.10	61.63

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.1	20 maximum
total sugar, %	35.8	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.5	10-16 maximum
dairy fat, %	20.7	15 maximum
total fat, %	21	25-40
milk solids not fat (MSNF), %	1.9
proteins, %	1.0
alcohol, %	0.0

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Constructor ganache: Cake Moscow region [Balashikha]

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