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

Constructor ganache: Chrysanthemum Cake [Yakhroma]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 390.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	147.65	147.43
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.69	66.10
Water	—	44.07	—
Starch syrup	78.0	42.06	32.81
Melange	27.0	35.21	9.51
Sign up	74.0	25.92	19.18
Chocolate	99.4	18.26	18.15
Raw egg white	12.0	17.42	2.09
Flour, premium	85.5	17.11	14.63
Fresh whole milk the weight ratio of fat 3.2%	12.0	10.59	1.27
Sign up	80.0	4.23	3.38
Cognac or dessert wine	—	1.46	—
Agar (E406)	85.0	1.17	1.00
Citric acid (E330)	98.0	0.92	0.90
Citrus essence	—	0.60	—
Sign up	95.0	0.39	0.37
Vanilla powder	99.85	0.25	0.25
Essence	—	0.21	—
Essence of rum	—	0.058	—
Cognac	—	0.057	—
Sign up	—	0.041	—
Total			317.06
Output in finished product	75.5	390.60	294.87

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.5	20 maximum
total sugar, %	176.4	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.3	10-16 maximum
dairy fat, %	62.8	15 maximum
total fat, %	73	25-40
milk solids not fat (MSNF), %	7.0
proteins, %	11
alcohol, %	0.2

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Constructor ganache: Chrysanthemum Cake [Yakhroma]

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