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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Splash of champagne [Noginsk] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake Splash of champagne [Noginsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 742.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	236.88	236.53
Fruit	10.0	161.90	16.19
Starch syrup	78.0	143.47	111.91
water	—	81.99	—
Raw egg white	12.0	56.81	6.82
Sign up	27.0	36.07	9.74
Flour, premium	85.5	30.45	26.03
Jam	69.0	29.02	20.02
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	26.51	22.27
Fresh whole milk the weight ratio of fat 3.2%	12.0	11.10	1.33
Sign up	85.0	7.47	6.35
Integrated Nutritional Supplement emulsifier churning paste [3]	52.0	2.05	1.07
Essence	—	0.96	—
Cocoa powder [Skurikhin]	95.0	0.70	0.66
Vanilla powder	99.85	0.38	0.37
Sign up	—	0.23	—
Citric acid (E330)	98.0	0.19	0.18
Cognac	—	0.066	—
Wine	—	0.038	—
Food paint	—	0.022	—
Total			459.48
Output in finished product	58.2	742.20	431.91

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	41.8	20 maximum
total sugar, %	300.4	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, %	20.9	15 maximum
total fat, %	26	25-40
milk solids not fat (MSNF), %	1.3
proteins, %	14
alcohol, %	0.0

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Constructor ganache: Cake Splash of champagne [Noginsk]

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