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

Constructor ganache: Jubilee cake [Ivanteevka]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 302 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	103.04	102.89
Melange	27.0	69.83	18.86
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	56.69	47.62
Flour, premium	85.5	33.94	29.02
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	30.11	22.28
Sign up	12.0	27.53	3.30
Roasted kernels	97.5	23.40	22.81
Potato starch	80.0	8.38	6.70
Raw egg yolk	46.0	5.19	2.39
Water	—	5.19	—
Sign up	12.0	2.91	0.35
Cocoa powder [Skurikhin]	95.0	2.71	2.58
Vanilla powder	99.85	0.75	0.75
Essence	—	0.42	—
Vanillin	—	0.027	—
Sign up	—	0.022	—
Wine	—	0.007	—
Total			259.54
Output in finished product	80.0	302.00	241.63

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	20.0	20 maximum
total sugar, %	114.2	25-30 minimum
cocoa butter, %	0.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	2.0	10-16 maximum
dairy fat, %	46.0	15 maximum
total fat, %	67	25-40
milk solids not fat (MSNF), %	6.9
proteins, %	24
alcohol, %	0.0

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Constructor ganache: Jubilee cake [Ivanteevka]

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