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

Constructor ganache: Cake Leopold [Serpukhov]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 929 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	382.38	381.81
Melange	27.0	209.64	56.60
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	174.64	146.70
Water	—	107.64	—
Flour, premium	85.5	101.88	87.11
Sign up	12.0	73.64	8.84
Potato starch	80.0	25.16	20.12
Cognac or dessert wine	—	9.15	—
Cocoa powder [Skurikhin]	95.0	6.90	6.55
Chocolate	99.4	4.77	4.74
Sign up	12.0	1.72	0.21
Vanilla powder	99.85	1.58	1.58
Essence	—	1.26	—
Cognac	—	0.49	—
Essence of rum	—	0.37	—
Sign up	—	0.21	—
Total			714.26
Output in finished product	71.6	929.00	664.97

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.4	20 maximum
total sugar, %	366.3	25-30 minimum
cocoa butter, %	1.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	5.1	10-16 maximum
dairy fat, %	136.3	15 maximum
total fat, %	163	25-40
milk solids not fat (MSNF), %	8.5
proteins, %	40
alcohol, %	1.4

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Constructor ganache: Cake Leopold [Serpukhov]

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