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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №64 Gingerbread News → recipe number 1 → Constructor ganache

Constructor ganache: №64 Gingerbread News

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 273.2 g
unfinished
products
in kind
in solids
Sign up85.5 146.08 124.90 
Granulated sugar99.85100.97 100.82 
Starch syrup78.0 21.37 16.67 
Water—  12.04 —   
Margarine84.0 7.12 5.98 
Sign up27.0 4.70 1.27 
Ammonium salt (E503(i))—  1.40 —   
Peppermint oil—  0.24 —   
Total249.64 
Output in finished product89.0 273.20 243.15 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.020 maximum
total sugar, %109.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %8.025-40
milk solids not fat (MSNF), %0.0
proteins, %15
alcohol, %0.0
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