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

Constructor ganache: Podolsk honey cake [Podolsk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 229.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	67.10	57.37
Margarine	84.0	50.80	42.67
Granulated sugar	99.85	49.62	49.55
Melange	27.0	35.79	9.66
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	34.40	28.90
Sign up	78.0	31.95	24.92
Fresh whole milk the weight ratio of fat 3.2%	12.0	14.24	1.71
Water	—	0.87	—
Vanilla powder	99.85	0.30	0.30
Cocoa powder [Skurikhin]	95.0	0.14	0.14
Sign up	—	0.068	—
Wine	—	0.062	—
Total			215.22
Output in finished product	89.5	229.20	205.10

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	10.5	20 maximum
total sugar, %	73.6	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.1	10-16 maximum
dairy fat, %	27.5	15 maximum
total fat, %	72	25-40
milk solids not fat (MSNF), %	1.7
proteins, %	12
alcohol, %	0.0

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Constructor ganache: Podolsk honey cake [Podolsk]

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