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All groups → All products → Cakes → Mosoblkhleb cakes → Anniversary cake (figured) [Pavlovsky Posad] → Recipe No. 1 → Constructor ganache

Constructor ganache: Anniversary cake (figured) [Pavlovsky Posad]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 76.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	26.38	26.34
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	18.74	15.74
Flour, premium	85.5	8.22	7.03
Margarine	84.0	6.22	5.23
Fresh whole milk the weight ratio of fat 3.2%	12.0	5.62	0.67
Sign up	17.0	5.48	0.93
Melange	27.0	4.39	1.18
Starch syrup	78.0	4.20	3.27
Water	—	2.68	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	2.59	1.91
Sign up	12.0	1.51	0.18
Cocoa powder [Skurikhin]	95.0	0.34	0.32
Vanilla powder	99.85	0.12	0.12
Agar (E406)	85.0	0.12	0.10
Citric acid (E330)	98.0	0.089	0.087
Sign up	—	0.060	—
Cognac	—	0.033	—
Wine	—	0.020	—
Total			63.12
Output in finished product	77.5	76.20	59.02

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	22.5	20 maximum
total sugar, %	28.4	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.3	10-16 maximum
dairy fat, %	14.8	15 maximum
total fat, %	20	25-40
milk solids not fat (MSNF), %	1.2
proteins, %	2.0
alcohol, %	0.0

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Constructor ganache: Anniversary cake (figured) [Pavlovsky Posad]

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