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All groups → All products → Cakes → Mosoblkhleb cakes → Almond cake [Voskresensk] → Recipe No. 1 → Constructor ganache

Constructor ganache: Almond cake [Voskresensk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 741.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	175.17	174.91
Jam	72.0	128.80	92.73
Melange	27.0	124.35	33.57
Flour, premium	85.5	119.40	102.09
Margarine	84.0	64.40	54.09
Sign up	99.0	64.40	63.75
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	59.18	49.71
Roasted almond plates	97.5	54.97	53.59
Fresh whole milk the weight ratio of fat 3.2%	12.0	24.44	2.93
Potato starch	80.0	4.95	3.96
Sign up	—	1.25	—
Vanilla powder	99.85	0.52	0.52
Cognac	—	0.11	—
Wine	—	0.11	—
Total			631.87
Output in finished product	79.4	741.30	588.27

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	20.6	20 maximum
total sugar, %	279.3	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, %	46.2	15 maximum
total fat, %	133	25-40
milk solids not fat (MSNF), %	2.8
proteins, %	31
alcohol, %	0.0

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Constructor ganache: Almond cake [Voskresensk]

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