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All groups → All products → Cakes → Mosoblkhleb cakes → Chocolate gourmet cake [Ivanteevka] → Recipe No. 1 → Constructor ganache

Constructor ganache: Chocolate gourmet cake [Ivanteevka]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 483.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	177.50	177.24
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	94.90	79.72
Melange	27.0	93.20	25.16
Flour, premium	85.5	45.30	38.73
Starch syrup	78.0	42.99	33.53
Sign up	—	27.49	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	26.49	19.60
Raw egg white	12.0	19.10	2.29
Fresh whole milk the weight ratio of fat 3.2%	12.0	12.36	1.48
Chocolate	99.4	10.02	9.96
Sign up	80.0	5.88	4.71
Cocoa powder [Skurikhin]	95.0	5.12	4.86
Potato starch	80.0	3.73	2.98
Agar (E406)	85.0	1.20	1.02
Citric acid (E330)	98.0	0.91	0.90
Sign up	—	0.61	—
Vanilla powder	99.85	0.34	0.34
Cognac	—	0.056	—
Wine	—	0.056	—
Total			402.52
Output in finished product	77.0	483.10	371.93

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.0	20 maximum
total sugar, %	205.0	25-30 minimum
cocoa butter, %	0.7	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	3.8	10-16 maximum
dairy fat, %	74.8	15 maximum
total fat, %	90	25-40
milk solids not fat (MSNF), %	7.4
proteins, %	22
alcohol, %	0.0

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Constructor ganache: Chocolate gourmet cake [Ivanteevka]

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