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All groups → All products → Cakes → Mosoblkhleb cakes → Fancy Cake [Elektrostal] → Recipe No. 2 → Constructor ganache

Constructor ganache: Fancy Cake [Elektrostal]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 100.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	36.86	36.80
Melange	27.0	20.40	5.51
Chocolate	99.4	15.56	15.46
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	14.89	12.50
Flour, premium	85.5	12.36	10.57
Sign up	—	9.36	—
Fresh whole milk the weight ratio of fat 3.2%	12.0	6.26	0.75
Raw egg white	12.0	1.50	0.18
Cognac or dessert wine	—	0.80	—
Cocoa powder [Skurikhin]	95.0	0.50	0.48
Sign up	99.85	0.15	0.15
Essence	—	0.12	—
Cognac	—	0.040	—
Essence of rum	—	0.032	—
Wine	—	0.020	—
Sign up	98.0	0.015	0.015
Total			82.41
Output in finished product	76.3	100.50	76.73

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.7	20 maximum
total sugar, %	41.3	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.4	10-16 maximum
dairy fat, %	11.6	15 maximum
total fat, %	19	25-40
milk solids not fat (MSNF), %	0.7
proteins, %	5.0
alcohol, %	0.1

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Constructor ganache: Fancy Cake [Elektrostal]

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