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All groups → All products → Cakes → Mosoblkhleb cakes → Angelica cake (figured) [Noginsk] → Recipe No. 1 → Constructor ganache

Constructor ganache: Angelica cake (figured) [Noginsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 315.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	116.44	116.27
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	82.77	69.53
Starch syrup	78.0	51.56	40.21
Water	—	32.97	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	31.77	23.51
Sign up	12.0	18.53	2.22
Chocolate glaze [Skurikhin]	99.1	8.99	8.91
Fresh whole milk the weight ratio of fat 3.2%	12.0	6.37	0.76
Agar (E406)	85.0	1.44	1.22
Citric acid (E330)	98.0	1.10	1.07
Sign up	—	0.74	—
Vanilla powder	99.85	0.15	0.15
Cognac	—	0.058	—
Total			263.86
Output in finished product	76.9	315.80	242.75

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.1	20 maximum
total sugar, %	148.7	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, %	65.5	15 maximum
total fat, %	69	25-40
milk solids not fat (MSNF), %	7.8
proteins, %	5.0
alcohol, %	0.0

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Constructor ganache: Angelica cake (figured) [Noginsk]

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