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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 22 Winter gingerbread (glazed custard) → recipe number 1 → Constructor ganache

Constructor ganache: No. 22 Winter gingerbread (glazed custard)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 511.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	274.56	234.75
Granulated sugar	99.85	129.32	129.13
Margarine	84.0	53.49	44.93
Starch syrup	78.0	50.94	39.73
Water	—	26.90	—
Sign up	100.0	7.89	7.89
Ammonium salt (E503(i))	—	1.65	—
Baking soda (E500(ii))	50.0	1.28	0.64
Essence	—	0.38	—
Total			457.06
Output in finished product	87.0	511.70	445.18

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	152.2	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, %	54	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	28
alcohol, %	0.0

List of recipes

Recipe on No. 22 Winter gingerbread (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: No. 22 Winter gingerbread (glazed custard)

Recipe on No. 22 Winter gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: