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All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → No. 013 cookies "Vinnitskoe" → No. 013 → Constructor ganache

Constructor ganache: No. 013 cookies "Vinnitskoe"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 848.6 g
unfinished
products
in kind
in solids
Sign up85.5 645.92 552.26 
Carrot puree10.0 126.65 12.67 
Granulated sugar99.85110.19 110.02 
Fresh whole milk the weight ratio of fat 3.2%12.0 93.59 11.23 
Margarine84.0 66.49 55.85 
Sign up87.0 47.49 41.32 
Invert syrup [raw, 70%]70.0 19.00 13.30 
Baking soda (E500(ii))50.0 6.33 3.17 
Salt96.5 4.56 4.40 
Vanilla powder99.853.17 3.16 
Sign up—  0.82 —   
Essence—  0.82 —   
Total807.37 
Output in finished product94.0 848.60 797.68 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.020 maximum
total sugar, %140.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %3.015 maximum
total fat, %6425-40
milk solids not fat (MSNF), %8.1
proteins, %69
alcohol, %0.0
List of recipes

Recipe on No. 013 cookies "Vinnitskoe" contained in handbooks:

calculations, forms, documents: