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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Pavlovsky Posad patterns [Pavlovsky Posad] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake Pavlovsky Posad patterns [Pavlovsky Posad]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 834.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	306.08	305.62
Melange	27.0	198.47	53.59
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	118.60	99.62
Flour, premium	85.5	96.45	82.47
Water	—	92.93	—
Sign up	66.0	79.22	52.28
Fresh whole milk the weight ratio of fat 3.2%	12.0	48.97	5.88
Potato starch	80.0	23.81	19.05
Cocoa powder [Skurikhin]	95.0	13.78	13.09
Cognac or dessert wine	—	7.90	—
Sign up	—	1.19	—
Vanilla powder	99.85	0.83	0.82
Essence of rum	—	0.32	—
Cognac	—	0.14	—
Wine	—	0.14	—
Total			632.42
Output in finished product	70.6	834.10	588.78

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	29.4	20 maximum
total sugar, %	339.7	25-30 minimum
cocoa butter, %	1.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	10.3	10-16 maximum
dairy fat, %	92.6	15 maximum
total fat, %	118	25-40
milk solids not fat (MSNF), %	5.7
proteins, %	39
alcohol, %	1.1

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Constructor ganache: Cake Pavlovsky Posad patterns [Pavlovsky Posad]

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