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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 13 Achinski gingerbread (glazed custard) → recipe number 1 → Constructor ganache

Constructor ganache: No. 13 Achinski gingerbread (glazed custard)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 469.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	262.46	224.41
Granulated sugar	99.85	90.49	90.35
Natural honey	78.0	40.73	31.77
Maize starch	87.0	34.92	30.38
Margarine	84.0	26.78	22.50
Sign up	27.0	21.91	5.91
Water	—	13.71	—
Vegetable oil	100.0	13.68	13.68
Ammonium salt (E503(i))	—	1.96	—
Baking soda (E500(ii))	50.0	0.73	0.37
Sign up	—	0.58	—
Total			419.37
Output in finished product	87.0	469.50	408.46

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	123.6	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, %	0.0	15 maximum
total fat, %	41	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	30
alcohol, %	0.0

List of recipes

Recipe on No. 13 Achinski gingerbread (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: No. 13 Achinski gingerbread (glazed custard)

Recipe on No. 13 Achinski gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: