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

Constructor ganache: Narcissus cake [Zvenigorod]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 63 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	21.77	21.74
Melange	27.0	15.57	4.20
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	9.38	7.88
Water	—	8.85	—
Flour, premium	85.5	7.57	6.47
Sign up	69.0	6.10	4.21
Potato starch	80.0	1.37	1.10
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	1.29	0.96
Cocoa powder [Skurikhin]	95.0	1.01	0.96
Coconut sprinkle	98.0	0.81	0.79
Sign up	—	0.54	—
Vanilla powder	99.85	0.072	0.072
Essence	—	0.056	—
Cognac	—	0.024	—
Essence of rum	—	0.022	—
Sign up	—	0.009	—
Total			48.37
Output in finished product	71.5	63.00	45.03

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.5	20 maximum
total sugar, %	25.2	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.8	10-16 maximum
dairy fat, %	7.3	15 maximum
total fat, %	9.5	25-40
milk solids not fat (MSNF), %	0.4
proteins, %	3.0
alcohol, %	0.1

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Constructor ganache: Narcissus cake [Zvenigorod]

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