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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №60 Ladoga gingerbread → recipe number 1 → Constructor ganache

Constructor ganache: №60 Ladoga gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 771.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	381.17	325.90
Granulated sugar	99.85	308.87	308.41
Starch syrup	78.0	49.28	38.44
water	—	43.54	—
Margarine	84.0	13.73	11.53
Sign up	100.0	11.43	11.43
Ammonium salt (E503(i))	—	4.01	—
Essence	—	2.21	—
Baking soda (E500(ii))	50.0	1.94	0.97
Total			696.68
Output in finished product	88.0	771.10	678.57

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.0	20 maximum
total sugar, %	326.6	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, %	26	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	38
alcohol, %	0.0

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Recipe on №60 Ladoga gingerbread contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №60 Ladoga gingerbread

Recipe on №60 Ladoga gingerbread contained in handbooks:

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