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

Constructor ganache: Layered cake [Noginsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 46.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	20.19	17.26
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	16.90	12.51
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	13.46	11.30
Melange	27.0	1.02	0.28
Powdered sugar	99.85	0.72	0.72
Sign up	96.5	0.16	0.16
Citric acid (E330)	98.0	0.027	0.026
Total			42.25
Output in finished product	86.1	46.60	40.14

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.9	20 maximum
total sugar, %	10.1	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, %	11.9	15 maximum
total fat, %	12	25-40
milk solids not fat (MSNF), %	3.6
proteins, %	3.5
alcohol, %	0.0

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Constructor ganache: Layered cake [Noginsk]

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