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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed with filling and lots of honey → №76 Gingerbread Lipetsk → recipe number 1 → Constructor ganache

Constructor ganache: №76 Gingerbread Lipetsk

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 380.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	156.89	134.14
Natural honey	78.0	77.14	60.17
Granulated sugar	99.85	57.17	57.09
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	37.27	31.31
Apple puree [GOST]	10.0	30.29	3.03
Sign up	27.0	29.18	7.88
Blackcurrant jam	70.0	21.19	14.83
Starch syrup	78.0	14.42	11.25
Vegetable oil	100.0	7.11	7.11
Water	—	6.50	—
Sign up	—	4.56	—
Ammonium salt (E503(i))	—	1.18	—
Salt	96.5	0.83	0.80
Baking soda (E500(ii))	50.0	0.50	0.25
Dry perfume	100.0	0.12	0.12
Total			327.98
Output in finished product	82.0	380.50	312.01

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	18.0	20 maximum
total sugar, %	122.2	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, %	29.3	15 maximum
total fat, %	41	25-40
milk solids not fat (MSNF), %	0.5
proteins, %	19
alcohol, %	1.4

List of recipes

Recipe on №76 Gingerbread Lipetsk contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №76 Gingerbread Lipetsk

Recipe on №76 Gingerbread Lipetsk contained in handbooks:

calculations, forms, documents: