Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 23 Irek gingerbread (glazed custard) → recipe number 1 → Constructor ganache

Constructor ganache: No. 23 Irek gingerbread (glazed custard)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 355.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	174.93	149.57
Granulated sugar	99.85	89.14	89.01
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	63.61	47.07
Cocoa powder [Skurikhin]	95.0	15.96	15.16
Margarine	84.0	14.48	12.17
Sign up	78.0	14.48	11.30
water	—	12.82	—
Ammonium salt (E503(i))	—	1.48	—
Baking soda (E500(ii))	50.0	0.58	0.29
Vanillin	—	0.071	—
Total			324.57
Output in finished product	89.0	355.20	316.13

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.0	20 maximum
total sugar, %	130.8	25-30 minimum
cocoa butter, %	2.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	12.4	10-16 maximum
dairy fat, %	5.3	15 maximum
total fat, %	21	25-40
milk solids not fat (MSNF), %	13.0
proteins, %	26
alcohol, %	0.0

List of recipes

Recipe on No. 23 Irek gingerbread (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: No. 23 Irek gingerbread (glazed custard)

Recipe on No. 23 Irek gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: