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All groups → All products → Cakes → Mosoblkhleb cakes → Magdalene cake [Zvenigorod] → Recipe No. 1 → Constructor ganache

Constructor ganache: Magdalene cake [Zvenigorod]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 534 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	74.0	184.33	136.41
Melange	27.0	135.90	36.69
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	126.45	106.22
Granulated sugar	99.85	86.61	86.48
Flour, premium	85.5	52.54	44.92
Sign up	95.0	15.06	14.31
Water	—	14.92	—
Raw egg yolk	46.0	9.29	4.27
Raw egg white	12.0	3.00	0.36
Vanilla powder	99.85	0.23	0.23
Sign up	—	0.048	—
Cognac	—	0.036	—
Wine	—	0.036	—
Total			429.88
Output in finished product	74.9	534.00	400.22

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.1	20 maximum
total sugar, %	179.6	25-30 minimum
cocoa butter, %	2.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	11.2	10-16 maximum
dairy fat, %	111.8	15 maximum
total fat, %	132	25-40
milk solids not fat (MSNF), %	37.8
proteins, %	40
alcohol, %	0.0

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Constructor ganache: Magdalene cake [Zvenigorod]

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