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

Constructor ganache: Cranberry cake [Yakhroma]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 904.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	310.48	310.01
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	139.20	116.93
Melange	27.0	108.30	29.24
Water	—	105.20	—
Cranberry	15.0	104.00	15.60
Sign up	78.0	91.08	71.04
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	56.13	41.53
Flour, premium	85.5	52.63	45.00
Raw egg white	12.0	32.74	3.93
Potato starch	80.0	13.00	10.40
Sign up	12.0	9.87	1.18
Cognac or dessert wine	—	3.99	—
Agar (E406)	85.0	2.54	2.16
Citric acid (E330)	98.0	1.94	1.90
Citrus essence	—	1.30	—
Sign up	—	0.65	—
Vanilla powder	99.85	0.21	0.21
Essence of rum	—	0.16	—
Cognac	—	0.045	—
Wine	—	0.045	—
Total			649.13
Output in finished product	66.8	904.40	604.34

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	33.2	20 maximum
total sugar, %	362.3	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, %	111.7	15 maximum
total fat, %	125	25-40
milk solids not fat (MSNF), %	13.7
proteins, %	27
alcohol, %	0.5

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Constructor ganache: Cranberry cake [Yakhroma]

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