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

Constructor ganache: Cake Lilac fog [Noginsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 501.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	199.11	198.81
Starch syrup	78.0	81.92	63.90
Water	—	67.83	—
Melange	27.0	63.95	17.27
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	60.00	50.40
Sign up	85.5	31.08	26.57
Fresh whole milk the weight ratio of fat 3.2%	12.0	24.87	2.98
Raw egg white	12.0	24.83	2.98
Cocoa powder [Skurikhin]	95.0	17.76	16.87
Potato starch	80.0	7.67	6.14
Sign up	85.0	4.20	3.57
Cognac or dessert wine	—	2.24	—
Essence	—	0.77	—
Vanilla powder	99.85	0.53	0.53
Cognac	—	0.12	—
Sign up	—	0.11	—
Essence of rum	—	0.090	—
Total			390.02
Output in finished product	71.6	501.10	358.82

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	28.4	20 maximum
total sugar, %	218.5	25-30 minimum
cocoa butter, %	2.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	13.1	10-16 maximum
dairy fat, %	46.3	15 maximum
total fat, %	56	25-40
milk solids not fat (MSNF), %	2.8
proteins, %	18
alcohol, %	0.3

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Constructor ganache: Cake Lilac fog [Noginsk]

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