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

Constructor ganache: Harlequin cake [Noginsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 884 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	339.82	339.31
Melange	27.0	199.05	53.74
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	133.29	111.97
Water	—	99.90	—
Flour, premium	85.5	96.74	82.71
Sign up	69.0	77.64	53.57
Fresh whole milk the weight ratio of fat 3.2%	12.0	54.43	6.53
Cocoa powder [Skurikhin]	95.0	17.50	16.63
Potato starch	80.0	15.54	12.43
Cognac or dessert wine	—	7.85	—
Sign up	78.0	3.37	2.63
Vanilla powder	99.85	1.36	1.35
Essence	—	0.65	—
Essence of rum	—	0.31	—
Cognac	—	0.25	—
Sign up	—	0.25	—
Total			680.87
Output in finished product	71.7	884.00	633.89

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.3	20 maximum
total sugar, %	374.1	25-30 minimum
cocoa butter, %	2.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	13.0	10-16 maximum
dairy fat, %	104.0	15 maximum
total fat, %	130	25-40
milk solids not fat (MSNF), %	6.3
proteins, %	40
alcohol, %	1.1

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Constructor ganache: Harlequin cake [Noginsk]

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