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All groups → All products → Cakes → Mosoblkhleb cakes → Seven-flower cake [Noginsk] → Recipe No. 1 → Constructor ganache

Constructor ganache: Seven-flower cake [Noginsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 96.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	35.37	35.32
Melange	27.0	25.51	6.89
Flour, premium	85.5	15.46	13.22
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	12.14	10.19
Water	—	10.54	—
Sign up	69.0	7.94	5.48
Fresh whole milk the weight ratio of fat 3.2%	12.0	5.01	0.60
Coconut sprinkle	98.0	2.18	2.14
Cognac or dessert wine	—	0.90	—
Essence	—	0.15	—
Sign up	99.85	0.11	0.11
Essence of rum	—	0.036	—
Cognac	—	0.023	—
Wine	—	0.023	—
Total			73.95
Output in finished product	71.1	96.80	68.85

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.9	20 maximum
total sugar, %	38.9	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, %	9.5	15 maximum
total fat, %	14	25-40
milk solids not fat (MSNF), %	0.6
proteins, %	5.0
alcohol, %	0.1

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Constructor ganache: Seven-flower cake [Noginsk]

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