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All groups → All products → Gingerbread → Gingerbread made from a mixture of wheat and rye flour → glazed with lots of honey → # 79 Gingerbread Leningradskie → recipe number 1 → Constructor ganache

Constructor ganache: # 79 Gingerbread Leningradskie

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 882.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	364.66	311.79
Granulated sugar	99.85	203.68	203.38
Natural honey	78.0	195.80	152.73
Peeled rye flour	85.5	84.43	72.19
Margarine	84.0	49.40	41.49
Sign up	—	39.36	—
Melange	27.0	10.33	2.79
Cocoa powder [Skurikhin]	95.0	9.88	9.39
Burnt (raw)	78.0	8.98	7.01
Ammonium salt (E503(i))	—	6.42	—
Sign up	100.0	5.39	5.39
Cinnamon	100.0	2.69	2.69
Baking soda (E500(ii))	50.0	1.35	0.68
Total			809.53
Output in finished product	88.0	882.20	776.34

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.0	20 maximum
total sugar, %	347.7	25-30 minimum
cocoa butter, %	1.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	7.6	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	52	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	48
alcohol, %	0.0

List of recipes

Recipe on # 79 Gingerbread Leningradskie contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: # 79 Gingerbread Leningradskie

Recipe on # 79 Gingerbread Leningradskie contained in handbooks:

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