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

Constructor ganache: Cake Raisin sweet [Ivanteevka]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 24.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	8.08	8.07
Melange	27.0	4.75	1.28
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	3.31	2.78
Flour, premium	85.5	2.31	1.97
Starch syrup	78.0	2.19	1.71
Sign up	—	1.40	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.35	1.00
Raw egg white	12.0	1.21	0.15
Cocoa powder [Skurikhin]	95.0	1.03	0.97
Jam	69.0	1.02	0.70
Sign up	97.5	1.02	1.00
Raisins	80.0	0.30	0.24
Coconut sprinkle	98.0	0.26	0.25
Potato starch	80.0	0.19	0.15
Agar (E406)	85.0	0.067	0.057
Sign up	98.0	0.047	0.046
Citrus essence	—	0.031	—
Total			20.37
Output in finished product	76.9	24.50	18.85

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.1	20 maximum
total sugar, %	10.0	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.8	10-16 maximum
dairy fat, %	2.6	15 maximum
total fat, %	4.0	25-40
milk solids not fat (MSNF), %	0.3
proteins, %	1.5
alcohol, %	0.0

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Constructor ganache: Cake Raisin sweet [Ivanteevka]

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