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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 20 Travel gingerbread (custard glazed) → recipe number 1 → Constructor ganache

Constructor ganache: No. 20 Travel gingerbread (custard glazed)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 413 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	211.08	180.47
Granulated sugar	99.85	137.10	136.90
Artificial honey	78.0	38.96	30.39
Water	—	19.16	—
Melange	27.0	12.73	3.44
Sign up	78.0	10.77	8.40
Margarine	84.0	9.79	8.22
Ammonium salt (E503(i))	—	2.29	—
Dry perfume	100.0	0.78	0.78
Baking soda (E500(ii))	50.0	0.59	0.29
Total			368.90
Output in finished product	87.0	413.00	359.31

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	171.0	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, %	12	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	23
alcohol, %	0.0

List of recipes

Recipe on No. 20 Travel gingerbread (custard glazed) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: No. 20 Travel gingerbread (custard glazed)

Recipe on No. 20 Travel gingerbread (custard glazed) contained in handbooks:

calculations, forms, documents: