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

Constructor ganache: Coconut cake [Yakhroma]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 451.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	140.12	37.83
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	120.86	101.52
Granulated sugar	99.85	91.98	91.84
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	63.35	46.88
Flour, premium	85.5	48.49	41.46
Sign up	—	27.37	—
Coconut sprinkle	98.0	17.49	17.14
Cocoa powder [Skurikhin]	95.0	14.71	13.98
Raw egg yolk	46.0	10.92	5.02
Raw egg white	12.0	6.89	0.83
Sign up	99.4	5.83	5.80
Cognac or dessert wine	—	1.40	—
Citric acid (E330)	98.0	0.069	0.068
Vanilla powder	99.85	0.069	0.069
Vanillin	—	0.057	—
Sign up	—	0.056	—
Total			362.43
Output in finished product	74.7	451.90	337.42

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.3	20 maximum
total sugar, %	124.9	25-30 minimum
cocoa butter, %	2.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	11.0	10-16 maximum
dairy fat, %	97.9	15 maximum
total fat, %	131	25-40
milk solids not fat (MSNF), %	14.1
proteins, %	34
alcohol, %	0.2

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Constructor ganache: Coconut cake [Yakhroma]

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