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All groups → All products → Gingerbread → Top grade wheat flour mats → No. 91 Gourd with filling → recipe number 1 → Constructor ganache

Constructor ganache: No. 91 Gourd with filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 520.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	171.56	146.69
Trimming with filling	82.5	120.43	99.36
Granulated sugar	99.85	93.80	93.66
Jam	66.0	52.16	34.43
Starch syrup	78.0	23.60	18.41
Sign up	—	23.16	—
Margarine	84.0	19.17	16.10
Melange	27.0	17.21	4.65
Burnt (raw)	78.0	7.37	5.75
Ammonium salt (E503(i))	—	2.68	—
Sign up	100.0	2.46	2.46
Baking soda (E500(ii))	50.0	0.98	0.49
Total			421.98
Output in finished product	79.0	520.80	411.43

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	21.0	20 maximum
total sugar, %	137.4	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, %	19	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	20
alcohol, %	0.0

List of recipes

Recipe on No. 91 Gourd with filling contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: No. 91 Gourd with filling

Recipe on No. 91 Gourd with filling contained in handbooks:

calculations, forms, documents: