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

Constructor ganache: Forest edge cake (figured) [Noginsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 157.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	62.28	62.19
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	37.67	31.64
Melange	27.0	18.00	4.86
Starch syrup	78.0	16.20	12.63
Water	—	10.36	—
Sign up	74.0	9.98	7.39
Flour, premium	85.5	9.67	8.27
Raw egg white	12.0	7.91	0.95
Fresh whole milk the weight ratio of fat 3.2%	12.0	6.99	0.84
Potato starch	80.0	2.14	1.72
Sign up	95.0	0.57	0.54
Agar (E406)	85.0	0.45	0.38
Citric acid (E330)	98.0	0.37	0.36
Citrus essence	—	0.23	—
Vanilla powder	99.85	0.17	0.17
Sign up	—	0.11	—
Cognac	—	0.045	—
Wine	—	0.022	—
Salt	96.5	0.004	0.004
Ammonium carbonic (E503(i))	—	0.001	—
Sign up	50.0	0.001	—
Total			131.94
Output in finished product	77.1	157.50	121.38

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.9	20 maximum
total sugar, %	69.8	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.4	10-16 maximum
dairy fat, %	29.6	15 maximum
total fat, %	32	25-40
milk solids not fat (MSNF), %	3.0
proteins, %	5.0
alcohol, %	0.0

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Constructor ganache: Forest edge cake (figured) [Noginsk]

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