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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Cherry dessert [Kolomna] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake Cherry dessert [Kolomna]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 399.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	142.28	142.07
Flour, premium	85.5	77.03	65.86
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	60.86	51.12
Margarine	84.0	58.31	48.98
Melange	27.0	41.12	11.10
Sign up	—	34.50	—
Fresh whole milk the weight ratio of fat 3.2%	12.0	25.13	3.02
Cherries in syrup	80.0	20.38	16.30
Coconut sprinkle	98.0	10.19	9.99
Cognac or dessert wine	—	2.93	—
Sign up	99.85	0.54	0.54
Essence of rum	—	0.12	—
Cognac	—	0.11	—
Wine	—	0.11	—
Total			348.97
Output in finished product	82.0	399.80	328.04

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	18.0	20 maximum
total sugar, %	138.2	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, %	48.0	15 maximum
total fat, %	105	25-40
milk solids not fat (MSNF), %	2.9
proteins, %	14
alcohol, %	0.4

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Constructor ganache: Cake Cherry dessert [Kolomna]

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