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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №21 Gingerbread Zabava (glazed custard) → recipe number 1 → Constructor ganache

Constructor ganache: №21 Gingerbread Zabava (glazed custard)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 994.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	474.29	405.52
Starch syrup	78.0	286.10	223.16
Granulated sugar	99.85	128.81	128.61
Artificial honey	78.0	97.79	76.28
Margarine	84.0	65.98	55.42
Sign up	—	51.18	—
Melange	27.0	16.65	4.50
Ammonium salt (E503(i))	—	4.38	—
Dry perfume	100.0	2.98	2.98
Baking soda (E500(ii))	50.0	1.58	0.79
Sign up	96.5	0.94	0.90
Total			898.16
Output in finished product	88.0	994.10	874.81

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.0	20 maximum
total sugar, %	327.3	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, %	61	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	51
alcohol, %	0.0

List of recipes

Recipe on №21 Gingerbread Zabava (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №21 Gingerbread Zabava (glazed custard)

Recipe on №21 Gingerbread Zabava (glazed custard) contained in handbooks:

calculations, forms, documents: