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All groups → All products → Cakes → Mosoblkhleb cakes → Love Lake cake (figured) [Voskresensk] → Recipe No. 1 → Constructor ganache

Constructor ganache: Love Lake cake (figured) [Voskresensk]

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 701.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	248.12	247.75
water	—	145.42	—
Starch syrup	78.0	108.96	84.99
Fat "Butao-26"	99.2	102.70	101.88
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	59.46	44.00
Sign up	99.1	42.62	42.23
Powdered sugar	99.85	20.11	20.08
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	19.58	16.45
Fresh whole milk the weight ratio of fat 3.2%	12.0	8.09	0.97
Dry egg white [without enzyme TU Skurikhin]	91.0	4.57	4.16
Sign up	85.0	3.51	2.99
Citric acid (E330)	98.0	2.18	2.14
Flavoring	—	1.38	—
Gelatin	86.0	0.22	0.19
Essence	—	0.20	—
Sign up	99.85	0.17	0.17
Food paint	—	0.064	—
Cognac	—	0.037	—
Wine	—	0.037	—
Total			568.00
Output in finished product	75.7	701.50	531.08

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	24.3	20 maximum
total sugar, %	344.8	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	20.1	15 maximum
total fat, %	34	25-40
milk solids not fat (MSNF), %	12.6
proteins, %	10
alcohol, %	0.0

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Constructor ganache: Love Lake cake (figured) [Voskresensk]

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