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

Constructor ganache: Cake Apricotin [Yakhroma]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 700.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	266.30	265.90
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	192.21	161.46
Flour, premium	85.5	181.84	155.47
Water	—	39.30	—
Fresh whole milk the weight ratio of fat 3.2%	12.0	38.08	4.57
Sign up	27.0	26.54	7.17
Candied fruit	83.0	17.99	14.94
Liquor	40.0	17.99	7.20
Starch syrup	78.0	17.69	13.80
Roasted kernels	97.5	6.48	6.32
Sign up	—	1.10	—
Vanilla powder	99.85	0.82	0.81
Salt	96.5	0.67	0.64
Potato starch	80.0	0.38	0.30
Cocoa powder [Skurikhin]	95.0	0.31	0.30
Sign up	—	0.18	—
Ammonium carbonic (E503(i))	—	0.17	—
Baking soda (E500(ii))	50.0	0.17	0.084
Wine	—	0.17	—
Total			638.95
Output in finished product	86.9	700.40	608.92

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.1	20 maximum
total sugar, %	279.5	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.2	10-16 maximum
dairy fat, %	152.3	15 maximum
total fat, %	161	25-40
milk solids not fat (MSNF), %	5.9
proteins, %	25
alcohol, %	0.1

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Constructor ganache: Cake Apricotin [Yakhroma]

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