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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №42 Gingerbread Cherepovets → recipe number 1 → Constructor ganache

Constructor ganache: №42 Gingerbread Cherepovets

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 858.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	439.02	375.36
Granulated sugar	99.85	338.02	337.51
Condensed milk whey	40.0	84.72	33.89
Water	—	57.39	—
Margarine	84.0	26.46	22.23
Sign up	—	5.14	—
Baking soda (E500(ii))	50.0	4.07	2.04
Essence	—	1.71	—
Lactic acid (E270)	40.0	0.092	0.037
Total			771.06
Output in finished product	87.5	858.30	751.01

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.5	20 maximum
total sugar, %	336.3	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, %	27	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	45
alcohol, %	0.0

List of recipes

Recipe on №42 Gingerbread Cherepovets contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №42 Gingerbread Cherepovets

Recipe on №42 Gingerbread Cherepovets contained in handbooks:

calculations, forms, documents: