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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 18 Voronezh gingerbread (glazed custard) → recipe number 1 → Constructor ganache

Constructor ganache: No. 18 Voronezh gingerbread (glazed custard)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 121.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	65.66	56.14
Granulated sugar	99.85	39.67	39.61
Starch syrup	78.0	8.16	6.37
Margarine	84.0	5.79	4.86
Water	—	4.87	—
Sign up	27.0	3.05	0.82
Vegetable oil	100.0	1.52	1.52
Ammonium salt (E503(i))	—	0.55	—
Baking soda (E500(ii))	50.0	0.18	0.091
Mint essence	—	0.061	—
Total			109.41
Output in finished product	88.0	121.10	106.57

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.0	20 maximum
total sugar, %	43.2	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, %	7.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	7.0
alcohol, %	0.0

List of recipes

Recipe on No. 18 Voronezh gingerbread (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: No. 18 Voronezh gingerbread (glazed custard)

Recipe on No. 18 Voronezh gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: