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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Autumn tale [Ivanteevka] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake Autumn tale [Ivanteevka]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 532 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	190.84	190.55
Flour, premium	85.5	106.08	90.70
Margarine	84.0	78.81	66.20
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	76.13	63.95
Melange	27.0	59.61	16.10
Sign up	78.0	45.29	35.33
Water	—	28.96	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	27.91	20.65
Raw egg white	12.0	17.27	2.07
Fresh whole milk the weight ratio of fat 3.2%	12.0	7.82	0.94
Sign up	85.0	1.26	1.07
Citric acid (E330)	98.0	0.96	0.94
Citrus essence	—	0.65	—
Potato starch	80.0	0.48	0.39
Cocoa powder [Skurikhin]	95.0	0.27	0.25
Sign up	99.85	0.19	0.19
Cognac	—	0.041	—
Wine	—	0.031	—
Essence	—	0.024	—
Total			489.34
Output in finished product	85.0	532.00	452.15

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.0	20 maximum
total sugar, %	212.2	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.2	10-16 maximum
dairy fat, %	60.5	15 maximum
total fat, %	128	25-40
milk solids not fat (MSNF), %	7.1
proteins, %	22
alcohol, %	0.0

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Constructor ganache: Cake Autumn tale [Ivanteevka]

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