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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling → №75 Gingerbread Kolos → recipe number 1 → Constructor ganache

Constructor ganache: №75 Gingerbread Kolos

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 795.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	352.16	301.10
Granulated sugar	99.85	210.00	209.69
Fruit filling	74.0	130.42	96.51
Artificial honey	78.0	75.00	58.50
Margarine	84.0	58.70	49.31
Sign up	27.0	52.17	14.09
Water	—	22.55	—
Ammonium salt (E503(i))	—	2.54	—
Baking soda (E500(ii))	50.0	0.67	0.33
Total			729.52
Output in finished product	89.0	795.10	707.64

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.0	20 maximum
total sugar, %	356.6	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, %	56	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	43
alcohol, %	0.0

List of recipes

Recipe on №75 Gingerbread Kolos contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №75 Gingerbread Kolos

Recipe on №75 Gingerbread Kolos contained in handbooks:

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