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

Constructor ganache: Butterfly cake [Voskresensk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 488.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	74.0	160.40	118.69
Granulated sugar	99.85	148.20	147.98
Water	—	78.97	—
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	53.08	44.59
Melange	27.0	33.23	8.97
Sign up	85.5	31.01	26.52
Starch syrup	78.0	18.07	14.10
Fresh whole milk the weight ratio of fat 3.2%	12.0	12.47	1.50
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	11.14	8.24
Raw egg white	12.0	6.50	0.78
Sign up	—	4.85	—
Ammonium carbonic (E503(i))	—	1.33	—
Cocoa powder [Skurikhin]	95.0	0.89	0.84
Agar (E406)	85.0	0.50	0.43
Citric acid (E330)	98.0	0.38	0.38
Sign up	—	0.31	—
Vanilla powder	99.85	0.27	0.27
Citrus essence	—	0.26	—
Baking soda (E500(ii))	50.0	0.22	0.11
Essence of rum	—	0.19	—
Sign up	—	0.057	—
Wine	—	0.057	—
Total			373.39
Output in finished product	71.1	488.40	347.25

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.9	20 maximum
total sugar, %	152.4	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.7	10-16 maximum
dairy fat, %	42.0	15 maximum
total fat, %	46	25-40
milk solids not fat (MSNF), %	3.9
proteins, %	9.0
alcohol, %	0.7

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Constructor ganache: Butterfly cake [Voskresensk]

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