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

Constructor ganache: Cake Blizzard [Kolomna]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 574.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	236.94	236.58
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	89.87	75.49
Melange	27.0	85.93	23.20
Jam	72.0	59.41	42.78
Water	—	46.87	—
Sign up	85.5	41.76	35.71
Fresh whole milk the weight ratio of fat 3.2%	12.0	37.17	4.46
Apple puree [GOST]	10.0	34.40	3.44
Starch syrup	78.0	12.30	9.59
Potato starch	80.0	10.31	8.25
Sign up	98.0	8.91	8.73
Powdered sugar	99.85	8.91	8.90
Raw egg white	12.0	8.86	1.06
Cognac or dessert wine	—	3.42	—
Vanilla powder	99.85	0.88	0.88
Sign up	85.0	0.76	0.65
Essence	—	0.52	—
Cocoa powder [Skurikhin]	95.0	0.29	0.27
Cognac	—	0.18	—
Wine	—	0.16	—
Sign up	98.0	0.16	0.16
Essence of rum	—	0.14	—
Vanillin	—	0.016	—
Total			460.15
Output in finished product	74.6	574.30	428.40

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.4	20 maximum
total sugar, %	280.7	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.2	10-16 maximum
dairy fat, %	70.1	15 maximum
total fat, %	86	25-40
milk solids not fat (MSNF), %	4.3
proteins, %	18
alcohol, %	0.5

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Constructor ganache: Cake Blizzard [Kolomna]

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