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

Constructor ganache: Cake Congratulations [Noginsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 587.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	195.37	195.08
Melange	27.0	129.57	34.98
Jam	69.0	118.36	81.67
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	69.72	58.56
Water	—	63.48	—
Sign up	85.5	62.97	53.84
Fresh whole milk the weight ratio of fat 3.2%	12.0	28.79	3.45
Potato starch	80.0	15.55	12.44
Cognac or dessert wine	—	4.66	—
Starch syrup	78.0	1.88	1.47
Sign up	—	0.83	—
Vanilla powder	99.85	0.62	0.62
Agar (E406)	85.0	0.19	0.16
Essence of rum	—	0.19	—
Cognac	—	0.13	—
Sign up	—	0.13	—
Citric acid (E330)	98.0	0.038	0.037
Food paint	—	0.018	—
Total			442.30
Output in finished product	70.1	587.30	411.79

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	29.9	20 maximum
total sugar, %	258.5	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, %	54.4	15 maximum
total fat, %	70	25-40
milk solids not fat (MSNF), %	3.3
proteins, %	24
alcohol, %	0.7

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Constructor ganache: Cake Congratulations [Noginsk]

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