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

Constructor ganache: Cake Sasha [Serpukhov]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 93.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	36.60	36.54
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	16.11	13.53
Water	—	12.44	—
Starch syrup	78.0	9.93	7.74
Melange	27.0	8.46	2.28
Sign up	74.0	5.67	4.20
Cocoa powder [Skurikhin]	95.0	5.42	5.15
Flour, premium	85.5	4.11	3.52
Raw egg white	12.0	3.31	0.40
Chocolate	99.4	2.92	2.91
Sign up	12.0	1.81	0.22
Potato starch	80.0	1.02	0.81
Cognac or dessert wine	—	0.42	—
Agar (E406)	85.0	0.26	0.22
Citric acid (E330)	98.0	0.20	0.19
Sign up	—	0.13	—
Vanilla powder	99.85	0.077	0.077
Essence	—	0.067	—
Cognac	—	0.019	—
Essence of rum	—	0.017	—
Total			77.79
Output in finished product	77.2	93.70	72.34

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.8	20 maximum
total sugar, %	42.5	25-30 minimum
cocoa butter, %	0.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	4.0	10-16 maximum
dairy fat, %	12.9	15 maximum
total fat, %	16	25-40
milk solids not fat (MSNF), %	1.5
proteins, %	3.5
alcohol, %	0.1

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Constructor ganache: Cake Sasha [Serpukhov]

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