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

Constructor ganache: Stepashka cake [Noginsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 494.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	176.23	175.96
Melange	27.0	126.84	34.25
Flour, premium	85.5	110.34	94.34
Chocolate glaze [Skurikhin]	99.1	70.13	69.50
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	62.29	52.32
Sign up	12.0	24.88	2.99
Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	7.20	3.74
Raw egg white	12.0	6.05	0.73
Essence	—	0.83	—
Ammonium carbonic (E503(i))	—	0.82	—
Sign up	99.85	0.65	0.65
Cognac	—	0.11	—
Wine	—	0.11	—
Salt	96.5	0.014	0.013
Baking soda (E500(ii))	50.0	0.003	0.002
Total			434.50
Output in finished product	81.7	494.90	404.52

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	18.3	20 maximum
total sugar, %	201.7	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, %	48.6	15 maximum
total fat, %	88	25-40
milk solids not fat (MSNF), %	2.9
proteins, %	31
alcohol, %	0.0

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Constructor ganache: Stepashka cake [Noginsk]

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