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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 33 Nut gingerbread (glazed custard) → recipe number 1 → Constructor ganache

Constructor ganache: No. 33 Nut gingerbread (glazed custard)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 217.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	92.52	79.10
Granulated sugar	99.85	62.55	62.45
Artificial honey	78.0	18.27	14.25
Roasted kernels	97.5	16.70	16.28
Margarine	84.0	12.79	10.74
Sign up	78.0	12.65	9.87
Water	—	9.59	—
Raw egg yolk	46.0	2.38	1.09
Vanilla essence	—	0.31	—
Ammonium salt (E503(i))	—	0.28	—
Sign up	50.0	0.26	0.13
Total			193.92
Output in finished product	87.0	217.10	188.88

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	81.8	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, %	21	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	14
alcohol, %	0.0

List of recipes

Recipe on No. 33 Nut gingerbread (glazed custard) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: No. 33 Nut gingerbread (glazed custard)

Recipe on No. 33 Nut gingerbread (glazed custard) contained in handbooks:

calculations, forms, documents: