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All groups → All products → Cakes → Mosoblkhleb cakes → Round dance cake [Kolomna] → Recipe No. 1 → Constructor ganache

Constructor ganache: Round dance cake [Kolomna]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 856.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	257.30	256.91
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	249.44	209.53
Roasted kernels	97.5	133.20	129.87
Flour, premium	85.5	126.74	108.36
Fresh whole milk the weight ratio of fat 3.2%	12.0	53.91	6.47
Sign up	78.0	39.68	30.95
Water	—	34.62	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	24.45	18.09
Melange	27.0	22.53	6.08
Raw egg white	12.0	14.26	1.71
Sign up	99.85	1.16	1.15
Agar (E406)	85.0	1.11	0.94
Citric acid (E330)	98.0	0.84	0.83
Potato starch	80.0	0.78	0.62
Citrus essence	—	0.57	—
Sign up	—	0.50	—
Salt	96.5	0.46	0.44
Cognac	—	0.24	—
Wine	—	0.24	—
Ammonium carbonic (E503(i))	—	0.12	—
Sign up	50.0	0.12	0.058
Total			772.03
Output in finished product	84.7	856.70	725.71

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.3	20 maximum
total sugar, %	278.9	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, %	197.0	15 maximum
total fat, %	266	25-40
milk solids not fat (MSNF), %	12.8
proteins, %	53
alcohol, %	0.1

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Constructor ganache: Round dance cake [Kolomna]

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