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

Constructor ganache: Valentine cake [Wedge]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 624.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	180.61	180.34
Fruit from compote	17.0	163.57	27.81
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	93.29	78.36
Melange	27.0	79.70	21.52
Water	—	45.20	—
Sign up	85.5	38.73	33.12
Starch syrup	78.0	34.11	26.60
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	21.02	15.55
Fresh whole milk the weight ratio of fat 3.2%	12.0	20.69	2.48
Chocolate	99.4	13.09	13.01
Sign up	12.0	12.26	1.47
Potato starch	80.0	9.56	7.65
Cognac or dessert wine	—	1.99	—
Agar (E406)	85.0	0.95	0.81
Citric acid (E330)	98.0	0.73	0.71
Sign up	—	0.49	—
Essence	—	0.48	—
Vanilla powder	99.85	0.44	0.44
Cognac	—	0.094	—
Wine	—	0.094	—
Sign up	—	0.080	—
Total			409.87
Output in finished product	60.4	624.10	376.67

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	39.6	20 maximum
total sugar, %	198.2	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, %	73.0	15 maximum
total fat, %	87	25-40
milk solids not fat (MSNF), %	7.0
proteins, %	18
alcohol, %	0.3

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Constructor ganache: Valentine cake [Wedge]

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