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All groups → All products → Biscuit → Lingering cookies → First grade flour lingering cookies → No. 006 cookies "Cross" → No. 006 → Constructor ganache

Constructor ganache: No. 006 cookies "Cross"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 677.2 g
unfinished
products
in kind
in solids
Sign up85.5 576.08 492.55 
Fresh whole milk the weight ratio of fat 3.2%12.0 84.68 10.16 
Culinary fat99.7 67.40 67.20 
Corn starch87.0 33.99 29.57 
Puree fruit and berry varietal10.0 33.99 3.40 
Sign up70.0 30.53 21.37 
Melange27.0 20.74 5.60 
Baking soda (E500(ii))50.0 5.18 2.59 
Salt96.5 5.18 5.00 
Ammonium salt (E503(i))—  4.49 —   
Sign up—  0.69 —   
Total637.45 
Output in finished product93.0 677.20 629.80 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.020 maximum
total sugar, %38.425-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %2.715 maximum
total fat, %7925-40
milk solids not fat (MSNF), %7.4
proteins, %66
alcohol, %0.0
List of recipes

Recipe on No. 006 cookies "Cross" contained in handbooks:

calculations, forms, documents: