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All groups → All products → Gingerbread → Gingerbread made from a mixture of wheat and rye flour → glazed with filling and lots of honey → №81 Gingerbread Tale → recipe number 1 → Constructor ganache

Constructor ganache: №81 Gingerbread Tale

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 854.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	290.18	248.10
Artificial honey	78.0	232.72	181.52
Jam, confiture, preserves	72.0	171.89	123.76
Peeled rye flour	85.5	58.10	49.67
Granulated sugar	99.85	47.78	47.71
Sign up	84.0	46.61	39.15
Wine	—	30.71	—
Water	—	20.41	—
Vegetable oil	100.0	17.46	17.46
Fruit filling	74.0	13.77	10.19
Sign up	78.0	11.65	9.09
Melange	27.0	11.62	3.14
Dry perfume	100.0	2.31	2.31
Ammonium salt (E503(i))	—	1.51	—
Baking soda (E500(ii))	50.0	0.54	0.27
Sign up	91.2	0.43	0.39
Essence of rum	—	0.060	—
Total			732.77
Output in finished product	82.2	854.90	702.73

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.8	20 maximum
total sugar, %	358.5	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, %	36.9	15 maximum
total fat, %	59	25-40
milk solids not fat (MSNF), %	0.7
proteins, %	37
alcohol, %	3.8

List of recipes

Recipe on №81 Gingerbread Tale contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №81 Gingerbread Tale

Recipe on №81 Gingerbread Tale contained in handbooks:

calculations, forms, documents: