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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №71 Tula gingerbread → recipe number 1 → Constructor ganache

Constructor ganache: №71 Tula gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 305.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	129.50	110.73
Granulated sugar	99.85	119.57	119.39
Natural honey	78.0	27.35	21.33
Melange	27.0	21.08	5.69
Apple puree [GOST]	10.0	18.86	1.89
Sign up	10.0	18.86	1.89
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	18.67	15.68
Water	—	3.98	—
Ammonium salt (E503(i))	—	0.94	—
Essence	—	0.36	—
Sign up	50.0	0.24	0.12
Total			276.72
Output in finished product	87.0	305.50	265.78

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	140.3	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, %	14.8	15 maximum
total fat, %	19	25-40
milk solids not fat (MSNF), %	0.3
proteins, %	16
alcohol, %	0.0

List of recipes

Recipe on №71 Tula gingerbread contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №71 Tula gingerbread

Recipe on №71 Tula gingerbread contained in handbooks:

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