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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → unglazed → №57 Gingerbread Lemon → recipe number 1 → Constructor ganache

Constructor ganache: №57 Gingerbread Lemon

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 250.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	152.36	130.27
Granulated sugar	99.85	87.63	87.50
water	—	8.08	—
Vegetable oil	100.0	3.53	3.53
Melange	27.0	2.69	0.73
Sign up	—	1.47	—
Lemon essence	—	0.85	—
Baking soda (E500(ii))	50.0	0.085	0.042
Food paint	—	0.028	—
Total			222.06
Output in finished product	86.5	250.30	216.51

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.5	20 maximum
total sugar, %	87.6	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, %	5.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	16
alcohol, %	0.0

List of recipes

Recipe on №57 Gingerbread Lemon contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №57 Gingerbread Lemon

Recipe on №57 Gingerbread Lemon contained in handbooks:

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