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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed → №86 Amateur's gingerbread with raisins → recipe number 1 → Constructor ganache

Constructor ganache: №86 Amateur's gingerbread with raisins

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 772.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	323.46	276.56
Raisins	80.0	151.14	120.91
Artificial honey	78.0	120.92	94.32
Granulated sugar	99.85	110.70	110.53
Jam	66.0	54.91	36.24
Sign up	84.0	24.18	20.31
Vegetable oil	100.0	9.07	9.07
Water	—	7.95	—
Ammonium salt (E503(i))	—	4.71	—
Dry perfume	100.0	1.21	1.21
Sign up	50.0	1.20	0.60
Total			669.76
Output in finished product	84.5	772.80	653.02

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.5	20 maximum
total sugar, %	337.6	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, %	32	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	36
alcohol, %	0.0

List of recipes

Recipe on №86 Amateur's gingerbread with raisins contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №86 Amateur's gingerbread with raisins

Recipe on №86 Amateur's gingerbread with raisins contained in handbooks:

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