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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with filling → №47 Apple gingerbread → recipe number 1 → Constructor ganache

Constructor ganache: №47 Apple gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 297.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	157.49	134.65
Granulated sugar	99.85	89.18	89.04
Artificial honey	78.0	26.37	20.57
Starch syrup	78.0	17.58	13.71
Apple puree [GOST]	10.0	15.88	1.59
Sign up	—	14.33	—
Margarine	84.0	7.32	6.15
Vegetable oil	100.0	7.32	7.32
Melange	27.0	5.15	1.39
Ammonium salt (E503(i))	—	1.14	—
Sign up	—	0.66	—
Baking soda (E500(ii))	50.0	0.29	0.15
Total			274.58
Output in finished product	89.0	297.60	264.86

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.0	20 maximum
total sugar, %	117.0	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, %	15	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	17
alcohol, %	0.0

List of recipes

Recipe on №47 Apple gingerbread contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №47 Apple gingerbread

Recipe on №47 Apple gingerbread contained in handbooks:

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