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

Constructor ganache: Citron Cake [Wedge]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 143.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	49.05	48.98
Flour, premium	85.5	33.69	28.80
Margarine	84.0	25.50	21.42
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	20.77	17.45
Melange	27.0	17.98	4.86
Sign up	10.0	8.85	0.88
Fresh whole milk the weight ratio of fat 3.2%	12.0	8.58	1.03
Raw egg white	12.0	2.74	0.33
Coconut sprinkle	98.0	1.90	1.86
Glaze apricot	65.5	1.75	1.15
Sign up	99.85	0.18	0.18
Citric acid (E330)	98.0	0.044	0.043
Cognac	—	0.039	—
Wine	—	0.039	—
Total			126.98
Output in finished product	83.1	143.70	119.36

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	16.9	20 maximum
total sugar, %	47.9	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, %	16.4	15 maximum
total fat, %	40	25-40
milk solids not fat (MSNF), %	1.0
proteins, %	6.5
alcohol, %	0.0

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Constructor ganache: Citron Cake [Wedge]

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