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

Constructor ganache: Assol cake [Lyubertsy]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 794 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	239.73	239.37
Chocolate glaze [Skurikhin]	99.1	123.16	122.05
Flour, premium	85.5	103.45	88.45
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	102.18	85.83
Starch syrup	78.0	80.71	62.95
Sign up	84.0	78.31	65.78
Melange	27.0	55.22	14.91
Water	—	51.61	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	49.74	36.80
Raw egg white	12.0	29.01	3.48
Sign up	85.0	2.25	1.91
Citric acid (E330)	98.0	1.72	1.68
Citrus essence	—	1.15	—
Total			723.22
Output in finished product	85.2	794.00	676.21

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	14.8	20 maximum
total sugar, %	341.0	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, %	82.8	15 maximum
total fat, %	190	25-40
milk solids not fat (MSNF), %	11.2
proteins, %	29
alcohol, %	0.0

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Constructor ganache: Assol cake [Lyubertsy]

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