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

Constructor ganache: Rose Cake [Yakhroma]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 849.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	333.61	333.11
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	192.28	161.52
Water	—	91.54	—
Starch syrup	78.0	84.91	66.23
Melange	27.0	76.35	20.61
Sign up	74.0	52.33	38.72
Flour, premium	85.5	37.10	31.72
Raw egg white	12.0	35.52	4.26
Fresh whole milk the weight ratio of fat 3.2%	12.0	35.41	4.25
Potato starch	80.0	9.16	7.33
Sign up	69.0	8.80	6.07
Cognac or dessert wine	—	3.16	—
Agar (E406)	85.0	2.37	2.01
Citric acid (E330)	98.0	1.86	1.82
Cocoa powder [Skurikhin]	95.0	1.82	1.73
Sign up	—	1.21	—
Vanilla powder	99.85	0.80	0.80
Essence	—	0.46	—
Cognac	—	0.20	—
Wine	—	0.13	—
Sign up	—	0.13	—
Total			680.19
Output in finished product	74.5	849.60	633.26

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.5	20 maximum
total sugar, %	381.7	25-30 minimum
cocoa butter, %	0.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.4	10-16 maximum
dairy fat, %	152.9	15 maximum
total fat, %	162	25-40
milk solids not fat (MSNF), %	15.8
proteins, %	22
alcohol, %	0.5

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Constructor ganache: Rose Cake [Yakhroma]

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