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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Bouquet of flowers [Pavlovsky Posad] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake Bouquet of flowers [Pavlovsky Posad]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 495.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	184.71	184.44
Melange	27.0	112.70	30.43
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	74.53	62.60
Flour, premium	85.5	54.77	46.83
water	—	46.56	—
Sign up	72.0	46.05	33.16
Fresh whole milk the weight ratio of fat 3.2%	12.0	30.78	3.69
Cocoa powder [Skurikhin]	95.0	10.60	10.07
Potato starch	80.0	9.20	7.36
Cognac or dessert wine	—	4.89	—
Sign up	99.85	0.66	0.66
Essence	—	0.35	—
Cognac	—	0.23	—
Essence of rum	—	0.20	—
Wine	—	0.079	—
Total			379.24
Output in finished product	71.3	495.40	353.07

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.7	20 maximum
total sugar, %	206.6	25-30 minimum
cocoa butter, %	1.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	7.9	10-16 maximum
dairy fat, %	58.2	15 maximum
total fat, %	73	25-40
milk solids not fat (MSNF), %	3.6
proteins, %	23
alcohol, %	0.7

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Constructor ganache: Cake Bouquet of flowers [Pavlovsky Posad]

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