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

Constructor ganache: Cake Shaturyanka [Shatura]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 459.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	178.38	178.11
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	91.50	76.86
Water	—	57.18	—
Starch syrup	78.0	51.49	40.16
Melange	27.0	41.45	11.19
Sign up	74.0	30.32	22.44
Cocoa powder [Skurikhin]	95.0	21.61	20.53
Flour, premium	85.5	20.15	17.22
Raw egg white	12.0	17.67	2.12
Fresh whole milk the weight ratio of fat 3.2%	12.0	11.78	1.41
Sign up	80.0	4.97	3.98
Cognac or dessert wine	—	1.60	—
Agar (E406)	85.0	1.45	1.23
Citric acid (E330)	98.0	1.06	1.04
Citrus essence	—	0.70	—
Sign up	99.85	0.34	0.34
Essence	—	0.31	—
Essence of rum	—	0.064	—
Cognac	—	0.053	—
Wine	—	0.053	—
Sign up	—	0.007	—
Total			376.65
Output in finished product	76.2	459.90	350.29

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.8	20 maximum
total sugar, %	204.4	25-30 minimum
cocoa butter, %	3.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	16.1	10-16 maximum
dairy fat, %	73.0	15 maximum
total fat, %	81	25-40
milk solids not fat (MSNF), %	8.2
proteins, %	16
alcohol, %	0.2

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Constructor ganache: Cake Shaturyanka [Shatura]

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