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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №59 Almond Gingerbread → recipe number 1 → Constructor ganache

Constructor ganache: №59 Almond Gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 142.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	80.70	69.00
Granulated sugar	99.85	25.65	25.61
Starch syrup	78.0	17.10	13.34
Artificial honey	78.0	12.38	9.66
Fresh whole milk the weight ratio of fat 3.2%	12.0	11.89	1.43
Sign up	27.0	7.11	1.92
Water	—	5.74	—
Margarine	84.0	4.28	3.60
Vegetable oil	100.0	2.92	2.92
Ammonium salt (E503(i))	—	0.57	—
Sign up	—	0.19	—
Baking soda (E500(ii))	50.0	0.16	0.079
Total			127.55
Output in finished product	87.0	142.80	124.24

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	43.3	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, %	0.4	15 maximum
total fat, %	8.5	25-40
milk solids not fat (MSNF), %	1.0
proteins, %	9.5
alcohol, %	0.0

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Recipe on №59 Almond Gingerbread contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №59 Almond Gingerbread

Recipe on №59 Almond Gingerbread contained in handbooks:

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