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All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → No. 032 "Student" cookies → No. 032 → Constructor ganache

Constructor ganache: No. 032 "Student" cookies

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 388.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	295.77	252.88
Culinary fat	99.7	47.32	47.18
Granulated sugar	99.85	29.58	29.53
Corn starch	87.0	22.48	19.56
Fresh whole milk the weight ratio of fat 3.2%	12.0	21.59	2.59
Sign up	70.0	17.75	12.42
Melange	27.0	10.41	2.81
Ammonium salt (E503(i))	—	2.84	—
Baking soda (E500(ii))	50.0	2.07	1.04
Salt	96.5	1.77	1.71
Sign up	—	0.24	—
Sodium pyrosulfite (E223)	—	0.089	—
Total			369.72
Output in finished product	94.0	388.60	365.28

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.0	20 maximum
total sugar, %	47.1	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, %	0.7	15 maximum
total fat, %	52	25-40
milk solids not fat (MSNF), %	1.9
proteins, %	32
alcohol, %	0.0

List of recipes

Recipe on No. 032 "Student" cookies contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Constructor ganache: No. 032 "Student" cookies

Recipe on No. 032 "Student" cookies contained in handbooks:

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