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

Constructor ganache: Cake Improvisation [Lyubertsy]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 258.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	178.40	178.13
Raw egg white	12.0	54.85	6.58
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	37.17	31.22
Fruit cooking	69.0	33.79	23.31
Fresh whole milk the weight ratio of fat 3.2%	12.0	15.35	1.84
Sign up	99.1	2.69	2.67
Vanilla powder	99.85	1.43	1.42
Cognac	—	0.070	—
Wine	—	0.070	—
Total			245.18
Output in finished product	87.5	258.80	226.55

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.5	20 maximum
total sugar, %	189.6	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, %	28.8	15 maximum
total fat, %	30	25-40
milk solids not fat (MSNF), %	1.8
proteins, %	6.0
alcohol, %	0.0

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Constructor ganache: Cake Improvisation [Lyubertsy]

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