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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 35 Milk gingerbread near Moscow (zg) → recipe number 1 → Constructor ganache

Constructor ganache: No. 35 Milk gingerbread near Moscow (zg)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 961.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	473.09	404.49
Granulated sugar	99.85	237.25	236.90
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	236.53	175.03
Water	—	43.53	—
Margarine	84.0	37.74	31.70
Sign up	78.0	37.74	29.44
Ammonium salt (E503(i))	—	3.93	—
Baking soda (E500(ii))	50.0	1.49	0.74
Vanillin	—	0.18	—
Total			878.30
Output in finished product	89.0	961.20	855.47

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.0	20 maximum
total sugar, %	383.7	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, %	19.7	15 maximum
total fat, %	56	25-40
milk solids not fat (MSNF), %	48.3
proteins, %	65
alcohol, %	0.0

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Recipe on No. 35 Milk gingerbread near Moscow (zg) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: No. 35 Milk gingerbread near Moscow (zg)

Recipe on No. 35 Milk gingerbread near Moscow (zg) contained in handbooks:

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