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

Constructor ganache: Cake Presentation [Voskresensk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 98.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	32.97	32.92
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	24.91	20.92
Starch syrup	78.0	9.95	7.76
Flour, premium	85.5	9.79	8.37
Chicken eggs [chicken egg] [2]	27.0	8.30	2.24
Sign up	97.5	8.14	7.93
Water	—	6.36	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.13	4.54
Cocoa powder [Skurikhin]	95.0	4.65	4.41
Raw egg white	12.0	3.57	0.43
Sign up	12.0	1.94	0.23
Agar (E406)	85.0	0.28	0.24
Citric acid (E330)	98.0	0.21	0.21
Ammonium carbonic (E503(i))	—	0.16	—
Citrus essence	—	0.14	—
Sign up	96.5	0.10	0.10
Vanilla powder	99.85	0.040	0.040
Cognac	—	0.014	—
Vanillin	—	0.008	—
Wine	—	0.004	—
Total			90.34
Output in finished product	84.0	98.90	83.12

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	16.0	20 maximum
total sugar, %	38.0	25-30 minimum
cocoa butter, %	0.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	3.4	10-16 maximum
dairy fat, %	19.5	15 maximum
total fat, %	25	25-40
milk solids not fat (MSNF), %	1.7
proteins, %	6.0
alcohol, %	0.0

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Constructor ganache: Cake Presentation [Voskresensk]

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