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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Christina [Mytischi] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake Christina [Mytischi]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 206.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	63.26	63.16
Flour, premium	85.5	32.86	28.10
Chocolate	99.4	27.49	27.32
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	27.38	23.00
Margarine	84.0	24.87	20.89
Sign up	27.0	17.54	4.74
Starch syrup	78.0	16.25	12.68
Water	—	10.39	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	10.01	7.41
Raw egg white	12.0	5.84	0.70
Sign up	12.0	2.81	0.34
Agar (E406)	85.0	0.45	0.39
Citric acid (E330)	98.0	0.35	0.34
Citrus essence	—	0.23	—
Vanilla powder	99.85	0.060	0.060
Sign up	—	0.013	—
Wine	—	0.013	—
Total			189.12
Output in finished product	86.2	206.20	177.77

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.8	20 maximum
total sugar, %	83.4	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, %	22.1	15 maximum
total fat, %	53	25-40
milk solids not fat (MSNF), %	2.6
proteins, %	8.5
alcohol, %	0.0

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Constructor ganache: Cake Christina [Mytischi]

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