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Constructor ganache: Honey-sand cake [Yakhroma]

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 778 g
unfinished
products
in kind
in solids
Sign up85.5 227.41 194.43 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 193.46 162.51 
Margarine84.0 126.34 106.12 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 116.88 86.49 
Granulated sugar99.8571.45 71.35 
Sign up99.4 32.03 31.84 
Melange27.0 29.48 7.96 
Raw egg yolk46.0 20.14 9.26 
Water—  20.14 —   
Natural honey78.0 16.34 12.75 
Sign up95.0 9.07 8.62 
Essence—  0.85 —   
Salt96.5 0.84 0.81 
Ammonium carbonic (E503(i))—  0.21 —   
Baking soda (E500(ii))50.0 0.21 0.11 
Sign up—  0.10 —   
Total692.25 
Output in finished product84.8 778.00 659.71 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.220 maximum
total sugar, %161.825-30 minimum
cocoa butter, %1.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %6.910-16 maximum
dairy fat, %161.615 maximum
total fat, %28425-40
milk solids not fat (MSNF), %26.1
proteins, %42
alcohol, %0.0