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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Honey flavor [Lyubertsy] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake Honey flavor [Lyubertsy]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 473.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	173.14	148.03
Granulated sugar	99.85	115.60	115.42
Fruit cooking	69.0	98.04	67.65
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	49.65	41.71
Margarine	84.0	29.55	24.82
Sign up	27.0	28.07	7.58
Fresh whole milk the weight ratio of fat 3.2%	12.0	20.50	2.46
Natural honey	78.0	14.77	11.52
Starch syrup	78.0	11.82	9.22
Baking soda (E500(ii))	50.0	2.07	1.03
Sign up	99.85	0.44	0.44
Cognac	—	0.093	—
Wine	—	0.093	—
Total			429.89
Output in finished product	84.5	473.10	399.79

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.5	20 maximum
total sugar, %	189.4	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, %	38.7	15 maximum
total fat, %	66	25-40
milk solids not fat (MSNF), %	2.4
proteins, %	21
alcohol, %	0.0

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Constructor ganache: Cake Honey flavor [Lyubertsy]

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