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All groups → All products → Cakes → Mosoblkhleb cakes → Cake From the bottom of my heart → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake From the bottom of my heart

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 320.2 g
unfinished
products
in kind
in solids
Sign up99.85128.88 128.68 
water—  51.28 —   
Starch syrup78.0 35.54 27.72 
Fat "Butao-26"99.2 34.71 34.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 29.61 24.88 
Sign up27.0 24.43 6.60 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 18.69 13.83 
Flour, premium85.5 14.52 12.42 
Fresh whole milk the weight ratio of fat 3.2%12.0 12.23 1.47 
Raw egg white12.0 4.12 0.49 
Sign up52.0 2.39 1.24 
Dry egg white [without enzyme TU Skurikhin]91.0 1.44 1.31 
Agar (E406)85.0 1.23 1.05 
Cocoa powder [Skurikhin]95.0 0.81 0.77 
Citric acid (E330)98.0 0.71 0.70 
Sign up—  0.43 —   
Vanilla powder99.850.34 0.34 
Essence—  0.10 —   
Cognac—  0.075—   
Wine—  0.042—   
Sign up—  0.033—   
Vanillin—  0.027—   
Total255.93 
Output in finished product74.4 320.20 238.27 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %25.620 maximum
total sugar, %145.725-30 minimum
cocoa butter, %0.110-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.610-16 maximum
dairy fat, %24.615 maximum
total fat, %2825-40
milk solids not fat (MSNF), %5.1
proteins, %8.0
alcohol, %0.0
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