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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Fruit flavor [Voskresensk] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake Fruit flavor [Voskresensk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 85.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	30.68	30.63
Melange	27.0	15.66	4.23
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	13.47	11.32
Starch syrup	78.0	10.64	8.30
Flour, premium	85.5	7.61	6.51
Sign up	—	6.80	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	6.56	4.85
Raw egg white	12.0	3.83	0.46
Potato starch	80.0	1.88	1.50
Almond paste	94.0	1.80	1.70
Sign up	99.1	0.90	0.89
Fruit mousse	96.0	0.90	0.87
Agar (E406)	85.0	0.30	0.25
Citric acid (E330)	98.0	0.23	0.22
Citrus essence	—	0.15	—
Sign up	—	0.094	—
Total			71.73
Output in finished product	76.5	85.80	65.63

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.5	20 maximum
total sugar, %	36.3	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, %	10.7	15 maximum
total fat, %	13	25-40
milk solids not fat (MSNF), %	1.4
proteins, %	3.5
alcohol, %	0.0

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Constructor ganache: Cake Fruit flavor [Voskresensk]

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