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

Constructor ganache: Almond Cake [Serpukhov]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 984 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	351.64	351.11
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	143.34	120.40
Melange	27.0	131.62	35.54
Water	—	129.13	—
Starch syrup	78.0	92.42	72.08
Sign up	99.4	80.66	80.18
Flour, premium	85.5	63.97	54.69
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	56.95	42.14
Raw egg white	12.0	33.22	3.99
Potato starch	80.0	15.79	12.63
Sign up	97.5	12.41	12.10
Fresh whole milk the weight ratio of fat 3.2%	12.0	11.54	1.38
Praline	99.0	10.34	10.24
Cognac or dessert wine	—	5.95	—
Cocoa powder [Skurikhin]	95.0	2.99	2.84
Sign up	85.0	2.58	2.19
Citric acid (E330)	98.0	1.96	1.93
Citrus essence	—	1.32	—
Essence	—	0.79	—
Essence of rum	—	0.24	—
Sign up	99.85	0.23	0.23
Cognac	—	0.12	—
Total			803.68
Output in finished product	75.1	984.00	739.39

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.9	20 maximum
total sugar, %	428.1	25-30 minimum
cocoa butter, %	0.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	2.2	10-16 maximum
dairy fat, %	113.6	15 maximum
total fat, %	159	25-40
milk solids not fat (MSNF), %	13.9
proteins, %	36
alcohol, %	0.8

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Constructor ganache: Almond Cake [Serpukhov]

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