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All groups → All products → Cakes → Mosoblkhleb cakes → Apple cake in bloom [Ivanteevka] → Recipe No. 1 → Constructor ganache

Constructor ganache: Apple cake in bloom [Ivanteevka]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 774.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	328.09	327.59
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	164.80	138.43
water	—	138.11	—
Starch syrup	78.0	70.80	55.23
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	49.87	36.90
Sign up	27.0	46.53	12.56
Raw egg white	12.0	38.07	4.57
Flour, premium	85.5	22.61	19.34
Potato starch	80.0	5.58	4.47
Agar (E406)	85.0	2.93	2.49
Sign up	95.0	1.55	1.47
Citric acid (E330)	98.0	1.49	1.46
Vanilla powder	99.85	1.16	1.16
Cognac or dessert wine	—	1.08	—
Citrus essence	—	0.82	—
Sign up	—	0.68	—
Cognac	—	0.21	—
Wine	—	0.15	—
Food paint	—	0.13	—
Essence of rum	—	0.043	—
Total			605.68
Output in finished product	72.8	774.80	563.88

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.2	20 maximum
total sugar, %	362.2	25-30 minimum
cocoa butter, %	0.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.2	10-16 maximum
dairy fat, %	130.6	15 maximum
total fat, %	136	25-40
milk solids not fat (MSNF), %	12.0
proteins, %	16
alcohol, %	0.2

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Constructor ganache: Apple cake in bloom [Ivanteevka]

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