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All groups → All products → Cakes → Mosoblkhleb cakes → Noginsk cake (figured) [Noginsk] → Recipe No. 1 → Constructor ganache

Constructor ganache: Noginsk cake (figured) [Noginsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 374.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	228.69	228.34
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	78.04	65.55
Raw egg white	12.0	60.46	7.26
Jam, confiture, preserves	72.0	52.77	38.00
Fresh whole milk the weight ratio of fat 3.2%	12.0	32.22	3.87
Sign up	99.85	1.90	1.90
Cognac	—	0.15	—
Wine	—	0.15	—
Total			344.91
Output in finished product	85.1	374.30	318.70

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	14.9	20 maximum
total sugar, %	250.0	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, %	60.4	15 maximum
total fat, %	60	25-40
milk solids not fat (MSNF), %	3.7
proteins, %	7.5
alcohol, %	0.1

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Constructor ganache: Noginsk cake (figured) [Noginsk]

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