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

Constructor ganache: Orchid cake [Noginsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 842.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	252.90	252.52
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	183.38	154.04
Chocolate glaze [Skurikhin]	99.1	128.52	127.36
Flour, premium	85.5	109.53	93.65
Starch syrup	78.0	96.79	75.50
Sign up	—	61.89	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	59.65	44.14
Raw egg white	12.0	41.82	5.02
Melange	27.0	14.20	3.83
Agar (E406)	85.0	2.70	2.29
Sign up	98.0	2.06	2.02
Citrus essence	—	1.38	—
Essence	—	0.41	—
Salt	96.5	0.41	0.39
Vanilla powder	99.85	0.14	0.14
Sign up	—	0.10	—
Baking soda (E500(ii))	50.0	0.10	0.051
Total			760.95
Output in finished product	83.9	842.50	706.92

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	16.1	20 maximum
total sugar, %	364.9	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, %	145.3	15 maximum
total fat, %	189	25-40
milk solids not fat (MSNF), %	14.2
proteins, %	27
alcohol, %	0.0

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Constructor ganache: Orchid cake [Noginsk]

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