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

Constructor ganache: Cake Nut [Yakhroma]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 458.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	182.23	49.20
Granulated sugar	99.85	158.93	158.69
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	93.58	78.61
Flour, premium	85.5	64.54	55.18
Fresh whole milk the weight ratio of fat 3.2%	12.0	30.83	3.70
Sign up	97.5	22.90	22.33
Cocoa powder [Skurikhin]	95.0	17.29	16.43
Raw egg white	12.0	5.17	0.62
Melange	27.0	3.05	0.82
Vanilla powder	99.85	0.70	0.70
Sign up	80.0	0.37	0.29
Cognac	—	0.22	—
Wine	—	0.078	—
Citric acid (E330)	98.0	0.052	0.051
Essence	—	0.018	—
Total			386.62
Output in finished product	78.6	458.20	359.94

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.4	20 maximum
total sugar, %	153.1	25-30 minimum
cocoa butter, %	2.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	12.9	10-16 maximum
dairy fat, %	72.8	15 maximum
total fat, %	108	25-40
milk solids not fat (MSNF), %	3.8
proteins, %	40
alcohol, %	0.1

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Constructor ganache: Cake Nut [Yakhroma]

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