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All groups → All products → miscellanea → Thumbelina cake → Recipe No. 1 (standard) → Constructor ganache

Constructor ganache: Thumbelina cake

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 782.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	324.72	324.23
Melange	27.0	153.97	41.57
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	144.17	121.10
Flour, premium	85.5	74.83	63.98
Jam	72.0	68.85	49.57
Sign up	12.0	59.53	7.14
Water	—	58.06	—
Raw egg white	12.0	20.60	2.47
Potato starch	80.0	18.48	14.78
Chocolate	99.4	8.16	8.12
Sign up	—	4.93	—
Vanilla powder	99.85	1.69	1.69
Essence	—	0.92	—
Cognac	—	0.27	—
Wine	—	0.27	—
Sign up	—	0.20	—
Total			634.66
Output in finished product	74.5	782.90	583.25

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	25.5	20 maximum
total sugar, %	353.9	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, %	111.1	15 maximum
total fat, %	131	25-40
milk solids not fat (MSNF), %	6.8
proteins, %	31
alcohol, %	0.7

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Constructor ganache: Thumbelina cake

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