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All groups → All products → Waffles → No. 237 Honey Waffles → No. 237 → Constructor ganache

Constructor ganache: No. 237 Honey Waffles

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 63.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	23.84	23.81
Confectionery fat	99.7	20.74	20.68
Flour, premium	85.5	17.29	14.78
Natural honey	78.0	5.25	4.09
Raw egg yolk	46.0	1.73	0.80
Sign up	98.0	0.11	0.11
Baking soda (E500(ii))	50.0	0.086	0.043
Salt	96.5	0.086	0.083
Essence honey	—	0.050	—
Vanilla essence	—	0.050	—
Sign up	—	0.001	—
Total			64.39
Output in finished product	97.3	63.50	61.81

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.7	20 maximum
total sugar, %	27.0	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, %	21	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	2.0
alcohol, %	0.0

List of recipes

Recipe on No. 237 Honey Waffles contained in handbooks:

1969 Recipes for (biscuits, biscuits - see sbonik 1988) waffles

Constructor ganache: No. 237 Honey Waffles

Recipe on No. 237 Honey Waffles contained in handbooks:

calculations, forms, documents: