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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 17 Volzhsky gingerbread (glazed custard) → recipe number 1 → Constructor ganache

Constructor ganache: No. 17 Volzhsky gingerbread (glazed custard)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 502.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	217.94	186.34
Granulated sugar	99.85	151.01	150.79
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	100.49	74.36
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	25.12	21.10
Starch syrup	78.0	20.09	15.67
Sign up	—	16.92	—
Ammonium salt (E503(i))	—	1.91	—
Fruit essence	—	0.83	—
Baking soda (E500(ii))	50.0	0.64	0.32
Total			448.58
Output in finished product	87.0	502.20	436.91

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	213.8	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, %	28.6	15 maximum
total fat, %	31	25-40
milk solids not fat (MSNF), %	20.9
proteins, %	30
alcohol, %	0.0

List of recipes

Recipe on No. 17 Volzhsky gingerbread (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: No. 17 Volzhsky gingerbread (glazed custard)

Recipe on No. 17 Volzhsky gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: