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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №74 Donskiye gingerbread → recipe number 1 → Constructor ganache

Constructor ganache: №74 Donskiye gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 242.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	119.00	101.74
Granulated sugar	99.85	60.23	60.14
Jam	66.0	37.48	24.74
Artificial honey	78.0	32.57	25.40
Margarine	84.0	13.80	11.59
Sign up	—	10.06	—
Ammonium salt (E503(i))	—	0.92	—
Cocoa powder [Skurikhin]	95.0	0.54	0.51
Essence	—	0.33	—
Baking soda (E500(ii))	50.0	0.22	0.11
Total			224.23
Output in finished product	89.0	242.50	215.82

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.0	20 maximum
total sugar, %	108.0	25-30 minimum
cocoa butter, %	0.1	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.4	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	12	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	12
alcohol, %	0.0

List of recipes

Recipe on №74 Donskiye gingerbread contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №74 Donskiye gingerbread

Recipe on №74 Donskiye gingerbread contained in handbooks:

calculations, forms, documents: