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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 27 Gingerbread Rings (glazed custard) → recipe number 1 → Constructor ganache

Constructor ganache: No. 27 Gingerbread Rings (glazed custard)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 93 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	45.76	39.13
Granulated sugar	99.85	23.36	23.32
Glucose	91.0	10.69	9.73
Margarine	84.0	6.42	5.39
Starch syrup	78.0	4.28	3.34
Sign up	—	4.18	—
Skimmed milk powder [GOST, Skurikhin: skimmed milk powder]	96.0	2.96	2.84
Ammonium salt (E503(i))	—	0.39	—
Dry perfume	100.0	0.21	0.21
Baking soda (E500(ii))	50.0	0.13	0.064
Total			84.02
Output in finished product	88.0	93.00	81.84

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.0	20 maximum
total sugar, %	36.3	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, %	5.5	25-40
milk solids not fat (MSNF), %	2.7
proteins, %	5.5
alcohol, %	0.0

List of recipes

Recipe on No. 27 Gingerbread Rings (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: No. 27 Gingerbread Rings (glazed custard)

Recipe on No. 27 Gingerbread Rings (glazed custard) contained in handbooks:

calculations, forms, documents: