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All groups → All products → Cakes → Mosoblkhleb cakes → Carmen cake [Zvenigorod] → Recipe No. 1 → Constructor ganache

Constructor ganache: Carmen cake [Zvenigorod]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 285 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	103.64	103.48
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	67.09	56.35
Starch syrup	78.0	36.43	28.41
Water	—	30.50	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	25.05	18.54
Sign up	27.0	24.41	6.59
Cocoa powder [Skurikhin]	95.0	18.86	17.92
Raw egg white	12.0	12.79	1.53
Flour, premium	85.5	8.45	7.22
Agar (E406)	85.0	0.99	0.84
Sign up	98.0	0.76	0.74
Citrus essence	—	0.51	—
Vanilla powder	99.85	0.21	0.21
Cognac	—	0.086	—
Essence	—	0.019	—
Total			241.85
Output in finished product	78.9	285.00	224.92

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.1	20 maximum
total sugar, %	125.1	25-30 minimum
cocoa butter, %	2.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	14.0	10-16 maximum
dairy fat, %	53.5	15 maximum
total fat, %	59	25-40
milk solids not fat (MSNF), %	5.8
proteins, %	11
alcohol, %	0.0

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Constructor ganache: Carmen cake [Zvenigorod]

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