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

Constructor ganache: Olga cake [Lyubertsy]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 195.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	84.82	84.70
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	39.17	32.91
Chocolate	99.4	37.03	36.81
Raw egg white	12.0	18.77	2.25
Starch syrup	78.0	15.27	11.91
Sign up	—	10.06	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	9.29	6.87
Fresh whole milk the weight ratio of fat 3.2%	12.0	8.50	1.02
Cocoa powder [Skurikhin]	95.0	1.49	1.42
Vanilla powder	99.85	0.45	0.45
Sign up	85.0	0.42	0.36
Citric acid (E330)	98.0	0.32	0.31
Citrus essence	—	0.22	—
Cognac	—	0.063	—
Wine	—	0.019	—
Sign up	—	0.004	—
Total			179.01
Output in finished product	84.6	195.60	165.41

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.4	20 maximum
total sugar, %	104.9	25-30 minimum
cocoa butter, %	0.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.1	10-16 maximum
dairy fat, %	30.8	15 maximum
total fat, %	43	25-40
milk solids not fat (MSNF), %	3.0
proteins, %	5.5
alcohol, %	0.0

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Constructor ganache: Olga cake [Lyubertsy]

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