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

Constructor ganache: Mimosa cake [Kashira]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 223.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	82.28	82.16
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	57.76	48.52
Starch syrup	78.0	36.97	28.83
Water	—	23.64	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	22.78	16.86
Sign up	12.0	13.29	1.59
Chocolate glaze [Skurikhin]	99.1	5.88	5.82
Fresh whole milk the weight ratio of fat 3.2%	12.0	3.99	0.48
Agar (E406)	85.0	1.03	0.88
Citric acid (E330)	98.0	0.79	0.77
Sign up	—	0.53	—
Vanilla powder	99.85	0.092	0.091
Cognac	—	0.036	—
Total			186.01
Output in finished product	76.8	223.80	171.87

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	23.2	20 maximum
total sugar, %	105.6	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, %	45.9	15 maximum
total fat, %	48	25-40
milk solids not fat (MSNF), %	5.5
proteins, %	3.5
alcohol, %	0.0

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Constructor ganache: Mimosa cake [Kashira]

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