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

Constructor ganache: Autumn Cake [Wedge]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 373.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	17.0	130.20	22.13
Granulated sugar	99.85	89.25	89.12
Melange	27.0	73.84	19.94
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	51.86	43.57
Wheat flour 1s	85.5	44.31	37.88
Sign up	97.5	26.04	25.39
Fresh whole milk the weight ratio of fat 3.2%	12.0	21.47	2.58
Jam	72.0	1.30	0.94
Vanilla powder	99.85	0.46	0.46
Cocoa powder [Skurikhin]	95.0	0.25	0.24
Sign up	—	0.25	—
Cognac	—	0.10	—
Wine	—	0.093	—
Total			242.24
Output in finished product	59.6	373.70	222.62

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	40.4	20 maximum
total sugar, %	85.9	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, %	39.9	15 maximum
total fat, %	61	25-40
milk solids not fat (MSNF), %	2.5
proteins, %	20
alcohol, %	0.0

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Constructor ganache: Autumn Cake [Wedge]

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