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All groups → All products → Cakes → Mosoblkhleb cakes → Cinderella Cake [Shatura] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cinderella Cake [Shatura]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 874.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	387.44	386.86
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	183.16	153.86
Starch syrup	78.0	139.82	109.06
water	—	108.57	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	76.98	56.96
Sign up	12.0	44.90	5.39
Fresh whole milk the weight ratio of fat 3.2%	12.0	10.33	1.24
Agar (E406)	85.0	5.74	4.88
Citric acid (E330)	98.0	4.03	3.95
Citrus essence	—	1.78	—
Sign up	99.85	0.22	0.22
Essence	—	0.14	—
Cognac	—	0.047	—
Wine	—	0.047	—
Dye	—	0.017	—
Total			722.42
Output in finished product	76.8	874.80	671.85

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.2	20 maximum
total sugar, %	457.5	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	147.0	15 maximum
total fat, %	147	25-40
milk solids not fat (MSNF), %	18.4
proteins, %	11
alcohol, %	0.0

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Constructor ganache: Cinderella Cake [Shatura]

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