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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Pink flowers [Lyubertsy] → Recipe No. 1 → Constructor ganache

Constructor ganache: Cake Pink flowers [Lyubertsy]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 286.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	111.78	111.61
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	80.62	67.72
Flour, premium	85.5	78.13	66.80
Water	—	16.40	—
Fresh whole milk the weight ratio of fat 3.2%	12.0	15.64	1.88
Sign up	27.0	12.15	3.28
Starch syrup	78.0	7.38	5.76
Candied fruit	83.0	5.89	4.89
Roasted kernels	97.5	2.95	2.87
Essence	—	0.47	—
Sign up	99.85	0.33	0.33
Salt	96.5	0.29	0.28
Potato starch	80.0	0.26	0.21
Cocoa powder [Skurikhin]	95.0	0.14	0.13
Cognac	—	0.074	—
Sign up	—	0.072	—
Baking soda (E500(ii))	50.0	0.072	0.036
Wine	—	0.068	—
Total			265.79
Output in finished product	88.3	286.80	253.30

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.7	20 maximum
total sugar, %	116.2	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.1	10-16 maximum
dairy fat, %	63.9	15 maximum
total fat, %	68	25-40
milk solids not fat (MSNF), %	2.5
proteins, %	11
alcohol, %	0.0

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Constructor ganache: Cake Pink flowers [Lyubertsy]

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