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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed with lots of honey → №89 Honey carpet → recipe number 1 → Constructor ganache

Constructor ganache: №89 Honey carpet

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 14.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	6.68	5.71
Natural honey	78.0	3.10	2.42
Granulated sugar	99.85	2.36	2.35
Fruit filling	74.0	1.86	1.38
Margarine	84.0	0.62	0.52
Sign up	—	0.20	—
Ammonium salt (E503(i))	—	0.064	—
Dry perfume	100.0	0.037	0.037
Baking soda (E500(ii))	50.0	0.019	0.009
Total			12.42
Output in finished product	84.5	14.10	11.91

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	15.5	20 maximum
total sugar, %	6.0	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, %	0.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.5
alcohol, %	0.0

List of recipes

Recipe on №89 Honey carpet contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: №89 Honey carpet

Recipe on №89 Honey carpet contained in handbooks:

calculations, forms, documents: