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All groups → All products → Cakes → Mosoblkhleb cakes → Exotic cake [Sergiev posad] → Recipe No. 1 → Constructor ganache

Constructor ganache: Exotic cake [Sergiev posad]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 831.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	322.12	321.63
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	166.23	139.63
Water	—	102.87	—
Starch syrup	78.0	100.02	78.02
Melange	27.0	87.43	23.61
Sign up	74.0	61.64	45.61
Flour, premium	85.5	42.49	36.33
Raw egg white	12.0	35.96	4.31
Fresh whole milk the weight ratio of fat 3.2%	12.0	16.35	1.96
Potato starch	80.0	10.49	8.39
Sign up	—	3.31	—
Agar (E406)	85.0	2.79	2.37
Citric acid (E330)	98.0	2.13	2.08
Citrus essence	—	1.43	—
Essence	—	0.52	—
Sign up	—	0.52	—
Vanilla powder	99.85	0.35	0.35
Essence of rum	—	0.13	—
Flavoring	—	0.13	—
Cognac	—	0.074	—
Sign up	—	0.074	—
Total			664.30
Output in finished product	74.3	831.80	617.80

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.7	20 maximum
total sugar, %	374.6	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, %	132.9	15 maximum
total fat, %	143	25-40
milk solids not fat (MSNF), %	15.7
proteins, %	24
alcohol, %	0.5

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Constructor ganache: Exotic cake [Sergiev posad]

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