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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Ryzhik [Serpukhov] → Recipe No. 2 → Constructor ganache

Constructor ganache: Cake Ryzhik [Serpukhov]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 931.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	340.98	291.54
Sour cream [analogue of sour cream the weight ratio of fat 30% Skurikhin]	37.0	173.98	64.37
Granulated sugar	99.85	166.47	166.22
Fresh whole milk the weight ratio of fat 3.2%	12.0	82.33	9.88
Powdered sugar	99.85	77.33	77.21
Sign up	84.0	58.19	48.88
Chicken eggs [chicken egg] [2]	27.0	55.28	14.93
Natural honey	78.0	29.09	22.69
Starch syrup	78.0	23.28	18.15
Water	—	16.37	—
Sign up	84.0	9.77	8.21
Baking soda (E500(ii))	50.0	4.07	2.04
Gelatin	86.0	3.96	3.41
Cognac or dessert wine	—	1.39	—
Vanillin	—	0.87	—
Sign up	99.85	0.087	0.086
Essence of rum	—	0.056	—
Cognac	—	0.018	—
Wine	—	0.018	—
Total			727.61
Output in finished product	74.6	931.80	694.87

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.4	20 maximum
total sugar, %	278.4	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, %	60.6	15 maximum
total fat, %	116	25-40
milk solids not fat (MSNF), %	18.1
proteins, %	50
alcohol, %	0.2

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Constructor ganache: Cake Ryzhik [Serpukhov]

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