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

Constructor ganache: Cake Olesya [Yakhroma]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 260.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	99.29	99.14
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	50.10	42.08
Water	—	34.80	—
Melange	27.0	27.34	7.38
Starch syrup	78.0	23.53	18.35
Sign up	74.0	14.50	10.73
Flour, premium	85.5	13.29	11.36
Powdered sugar	99.85	11.47	11.45
Raw egg white	12.0	8.94	1.07
Fresh whole milk the weight ratio of fat 3.2%	12.0	8.39	1.01
Sign up	80.0	3.28	2.62
Cognac or dessert wine	—	1.62	—
Agar (E406)	85.0	0.66	0.56
Citric acid (E330)	98.0	0.50	0.49
Citrus essence	—	0.34	—
Sign up	99.85	0.18	0.18
Essence	—	0.16	—
Gelatin	86.0	0.13	0.11
Essence of rum	—	0.065	—
Cognac	—	0.038	—
Sign up	—	0.038	—
Total			206.55
Output in finished product	73.8	260.60	192.30

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.2	20 maximum
total sugar, %	121.2	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, %	39.9	15 maximum
total fat, %	43	25-40
milk solids not fat (MSNF), %	4.2
proteins, %	7.0
alcohol, %	0.2

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Constructor ganache: Cake Olesya [Yakhroma]

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