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

Constructor ganache: Chicken Cake [Yakhroma]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 581.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	186.46	186.18
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	93.18	78.27
Jam, confiture, preserves	72.0	67.37	48.51
Water	—	65.36	—
Chocolate	99.4	53.90	53.57
Sign up	27.0	53.14	14.35
Starch syrup	78.0	42.75	33.34
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	26.34	19.49
Flour, premium	85.5	25.82	22.08
Fresh whole milk the weight ratio of fat 3.2%	12.0	16.49	1.98
Sign up	12.0	15.37	1.84
Potato starch	80.0	6.38	5.10
Cognac or dessert wine	—	3.23	—
Cocoa powder [Skurikhin]	95.0	1.62	1.54
Agar (E406)	85.0	1.19	1.01
Sign up	98.0	0.91	0.89
Citrus essence	—	0.61	—
Vanilla powder	99.85	0.35	0.35
Essence	—	0.32	—
Essence of rum	—	0.13	—
Sign up	—	0.11	—
Wine	—	0.046	—
Total			468.51
Output in finished product	75.0	581.30	436.18

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.0	20 maximum
total sugar, %	272.9	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, %	74.2	15 maximum
total fat, %	98	25-40
milk solids not fat (MSNF), %	7.8
proteins, %	17
alcohol, %	0.5

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Constructor ganache: Chicken Cake [Yakhroma]

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