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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №32 Novosibirsk gingerbread (glazed custard) → recipe number 1 → Constructor ganache

Constructor ganache: №32 Novosibirsk gingerbread (glazed custard)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 196.2 g
unfinished
products
in kind
in solids
Sign up85.5 112.05 95.80 
Granulated sugar99.8547.99 47.92 
Starch syrup78.0 19.54 15.24 
Margarine84.0 17.98 15.10 
Water—  10.31 —   
Sign up27.0 3.43 0.93 
Ammonium salt (E503(i))—  0.67 —   
Baking soda (E500(ii))50.0 0.52 0.26 
Essence—  0.21 —   
Total175.25 
Output in finished product87.0 196.20 170.69 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %13.020 maximum
total sugar, %56.925-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %1625-40
milk solids not fat (MSNF), %0.0
proteins, %12
alcohol, %0.0
List of recipes

Recipe on №32 Novosibirsk gingerbread (glazed custard) contained in handbooks:

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