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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №65 Creamy gingerbread → recipe number 1 → Constructor ganache

Constructor ganache: №65 Creamy gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 372.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	185.33	158.46
Granulated sugar	99.85	75.17	75.06
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	63.60	47.06
Melange	27.0	27.60	7.45
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	27.26	22.90
Sign up	78.0	27.25	21.26
Water	—	15.43	—
Vanilla powder	99.85	2.36	2.36
Ammonium salt (E503(i))	—	0.71	—
Baking soda (E500(ii))	50.0	0.37	0.18
Total			334.73
Output in finished product	87.5	372.60	326.02

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.5	20 maximum
total sugar, %	133.9	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, %	27.2	15 maximum
total fat, %	32	25-40
milk solids not fat (MSNF), %	13.4
proteins, %	27
alcohol, %	0.0

List of recipes

Recipe on №65 Creamy gingerbread contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №65 Creamy gingerbread

Recipe on №65 Creamy gingerbread contained in handbooks:

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