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

Constructor ganache: Herringbone cake [Kashira]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 214.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	75.85	75.73
Melange	27.0	39.24	10.59
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	35.48	29.80
Cottage cheese mdzh nine%	27.0	31.76	8.58
Water	—	22.03	—
Sign up	85.5	19.07	16.30
Fresh whole milk the weight ratio of fat 3.2%	12.0	15.42	1.85
Potato starch	80.0	4.71	3.77
Cocoa powder [Skurikhin]	95.0	3.46	3.29
Cognac or dessert wine	—	1.87	—
Sign up	99.85	0.31	0.31
Essence	—	0.24	—
Cognac	—	0.15	—
Essence of rum	—	0.075	—
Wine	—	0.009	—
Total			150.23
Output in finished product	65.3	214.20	139.86

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	34.7	20 maximum
total sugar, %	73.1	25-30 minimum
cocoa butter, %	0.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	2.6	10-16 maximum
dairy fat, %	27.7	15 maximum
total fat, %	35	25-40
milk solids not fat (MSNF), %	1.8
proteins, %	12
alcohol, %	0.3

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Constructor ganache: Herringbone cake [Kashira]

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