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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Orange [Serpukhov] → Recipe No. 2 → Constructor ganache

Constructor ganache: Cake Orange [Serpukhov]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 633.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	251.43	251.06
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	105.69	88.78
Water	—	105.10	—
Melange	27.0	76.87	20.76
Starch syrup	78.0	64.18	50.06
Sign up	85.5	37.36	31.94
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	36.59	27.08
Raw egg white	12.0	21.34	2.56
Fresh whole milk the weight ratio of fat 3.2%	12.0	12.60	1.51
Potato starch	80.0	9.22	7.38
Sign up	96.0	6.64	6.38
Cognac or dessert wine	—	3.82	—
Agar (E406)	85.0	2.14	1.82
Citric acid (E330)	98.0	1.36	1.33
Citrus essence	—	0.85	—
Sign up	—	0.61	—
Vanilla powder	99.85	0.27	0.27
Essence of rum	—	0.15	—
Cognac	—	0.057	—
Wine	—	0.057	—
Sign up	—	0.047	—
Total			490.92
Output in finished product	71.3	633.80	451.65

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.7	20 maximum
total sugar, %	277.7	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, %	83.5	15 maximum
total fat, %	93	25-40
milk solids not fat (MSNF), %	9.5
proteins, %	18
alcohol, %	0.5

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Constructor ganache: Cake Orange [Serpukhov]

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