Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed with lots of honey → №52 Gingerbread Youth → recipe number 1 → Constructor ganache

Constructor ganache: №52 Gingerbread Youth

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 30.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	14.73	12.59
Granulated sugar	99.85	7.99	7.97
Artificial honey	78.0	6.64	5.18
Margarine	84.0	1.65	1.39
Water	—	1.41	—
Sign up	27.0	0.50	0.14
Burnt (raw)	78.0	0.24	0.18
Ammonium salt (E503(i))	—	0.14	—
Dry perfume	100.0	0.081	0.081
Baking soda (E500(ii))	50.0	0.041	0.021
Total			27.55
Output in finished product	87.5	30.20	26.42

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.5	20 maximum
total sugar, %	12.9	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, %	1.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	1.5
alcohol, %	0.0

List of recipes

Recipe on №52 Gingerbread Youth contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №52 Gingerbread Youth

Recipe on №52 Gingerbread Youth contained in handbooks:

calculations, forms, documents: