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

Constructor ganache: Cake Alyonushka [Kolomna]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 259.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	106.98	106.82
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	46.52	39.08
Melange	27.0	43.83	11.84
Water	—	30.35	—
Flour, premium	85.5	21.30	18.21
Sign up	12.0	12.96	1.56
Starch syrup	78.0	11.98	9.34
Raw egg white	12.0	8.79	1.05
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	7.38	5.46
Potato starch	80.0	5.26	4.21
Sign up	80.0	4.02	3.22
Cognac or dessert wine	—	1.93	—
Agar (E406)	85.0	0.40	0.34
Vanilla powder	99.85	0.28	0.28
Essence	—	0.26	—
Sign up	98.0	0.25	0.25
Citrus essence	—	0.17	—
Essence of rum	—	0.077	—
Cocoa powder [Skurikhin]	95.0	0.065	0.061
Cognac	—	0.060	—
Sign up	—	0.058	—
Total			201.71
Output in finished product	72.3	259.80	187.79

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	27.7	20 maximum
total sugar, %	109.9	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, %	36.7	15 maximum
total fat, %	42	25-40
milk solids not fat (MSNF), %	3.1
proteins, %	9.5
alcohol, %	0.3

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Constructor ganache: Cake Alyonushka [Kolomna]

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