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

Constructor ganache: Rainbow cake [Podolsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 850.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	288.30	287.87
Chicken eggs [chicken egg] [2]	27.0	270.27	72.97
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	171.23	143.83
Flour, premium	85.5	93.53	79.96
Sprinkles confectionery sprinkles	95.0	61.23	58.17
Sign up	12.0	49.79	5.97
Water	—	34.68	—
Cocoa powder [Skurikhin]	95.0	18.89	17.95
Fruit filling	74.0	17.49	12.95
Starch syrup	78.0	15.63	12.19
Sign up	74.0	9.63	7.13
Raw egg white	12.0	8.77	1.05
Cognac or dessert wine	—	2.10	—
Vanilla powder	99.85	1.13	1.13
Agar (E406)	85.0	0.44	0.37
Sign up	98.0	0.33	0.33
Cognac	—	0.23	—
Wine	—	0.23	—
Citrus essence	—	0.22	—
Essence of rum	—	0.084	—
Total			701.88
Output in finished product	76.8	850.90	653.45

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.2	20 maximum
total sugar, %	298.8	25-30 minimum
cocoa butter, %	2.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	14.1	10-16 maximum
dairy fat, %	133.8	15 maximum
total fat, %	168	25-40
milk solids not fat (MSNF), %	8.4
proteins, %	50
alcohol, %	0.4

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Constructor ganache: Rainbow cake [Podolsk]

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