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All groups → All products → Gingerbread → Top grade wheat flour mats → Milk cakes → Basic recipe → Constructor ganache

Constructor ganache: Milk cakes

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 33.1 g
unfinished
products
in kind
in solids
Sign up85.5 18.67 15.96 
Granulated sugar99.859.33 9.32 
Margarine84.0 4.24 3.56 
Fresh whole milk the weight ratio of fat 3.2%12.0 3.33 0.40 
Melange27.0 1.32 0.36 
Sign up—  0.17 —   
Baking soda (E500(ii))50.0 0.0840.042
Vanillin—  0.008—   
Total29.64 
Output in finished product85.5 33.10 28.30 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %14.520 maximum
total sugar, %9.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.115 maximum
total fat, %4.025-40
milk solids not fat (MSNF), %0.3
proteins, %2.0
alcohol, %0.0
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Recipe on Milk cakes contained in handbooks:

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