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

Constructor ganache: Cake Tatyana [Yakhroma]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 232.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	57.65	15.57
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	54.88	46.10
Granulated sugar	99.85	50.02	49.94
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	33.15	24.53
Flour, premium	85.5	28.02	23.96
Sign up	—	22.68	—
Potato starch	80.0	6.92	5.53
Raw egg yolk	46.0	5.71	2.63
Roasted kernels	97.5	4.57	4.46
Chocolate	99.4	4.33	4.30
Sign up	95.0	2.83	2.69
Cognac or dessert wine	—	1.44	—
Essence	—	0.35	—
Essence of rum	—	0.058	—
Vanillin	—	0.030	—
Total			179.71
Output in finished product	71.9	232.80	167.31

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.1	20 maximum
total sugar, %	66.8	25-30 minimum
cocoa butter, %	0.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	2.1	10-16 maximum
dairy fat, %	44.8	15 maximum
total fat, %	57	25-40
milk solids not fat (MSNF), %	7.2
proteins, %	15
alcohol, %	0.2

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Constructor ganache: Cake Tatyana [Yakhroma]

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