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

Constructor ganache: Fairy cake [Zvenigorod]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 715.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	266.03	265.63
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	115.88	97.34
Water	—	105.85	—
Melange	27.0	86.07	23.24
Starch syrup	78.0	65.88	51.39
Sign up	99.4	52.07	51.76
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	44.64	33.03
Flour, premium	85.5	41.83	35.76
Raw egg white	12.0	22.94	2.75
Potato starch	80.0	10.33	8.26
Sign up	95.0	4.34	4.12
Cognac or dessert wine	—	4.28	—
Agar (E406)	85.0	1.78	1.51
Citric acid (E330)	98.0	1.36	1.33
Citrus essence	—	0.91	—
Sign up	—	0.56	—
Vanilla powder	99.85	0.42	0.42
Essence of rum	—	0.17	—
Cognac	—	0.064	—
Wine	—	0.064	—
Total			576.54
Output in finished product	74.9	715.70	536.18

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.1	20 maximum
total sugar, %	319.7	25-30 minimum
cocoa butter, %	0.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	3.2	10-16 maximum
dairy fat, %	92.5	15 maximum
total fat, %	120	25-40
milk solids not fat (MSNF), %	10.3
proteins, %	24
alcohol, %	0.6

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Constructor ganache: Fairy cake [Zvenigorod]

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