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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed → №88 Chocolate Kovrizhka with raisins → recipe number 1 → Constructor ganache

Constructor ganache: №88 Chocolate Kovrizhka with raisins

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 985.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	403.46	344.95
Granulated sugar	99.85	193.54	193.25
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	141.94	105.04
Fruit cooking	69.0	74.71	51.55
Raisins	80.0	74.71	59.77
Sign up	84.0	52.30	43.93
Starch syrup	78.0	37.34	29.12
Chicken eggs [chicken egg] [2]	27.0	26.15	7.06
Cocoa powder [Skurikhin]	95.0	14.73	13.99
water	—	7.32	—
Sign up	—	5.83	—
Baking soda (E500(ii))	50.0	1.10	0.55
Total			849.22
Output in finished product	84.0	985.70	827.99

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	16.0	20 maximum
total sugar, %	386.9	25-30 minimum
cocoa butter, %	2.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	11.5	10-16 maximum
dairy fat, %	11.9	15 maximum
total fat, %	64	25-40
milk solids not fat (MSNF), %	29.0
proteins, %	60
alcohol, %	0.0

List of recipes

Recipe on №88 Chocolate Kovrizhka with raisins contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №88 Chocolate Kovrizhka with raisins

Recipe on №88 Chocolate Kovrizhka with raisins contained in handbooks:

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