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All groups → All products → Biscuit → Lingering cookies → Lingering cookies made from premium flour → No. 035 "School" cookies → No. 035 → Constructor ganache

Constructor ganache: No. 035 "School" cookies

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 132.6 g
unfinished
products
in kind
in solids
Sign up85.5 103.70 88.66 
Fresh whole milk the weight ratio of fat 3.2%12.0 25.43 3.05 
Granulated sugar99.8517.63 17.60 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 16.07 13.50 
Invert syrup [raw, 70%]70.0 2.59 1.81 
Sign up96.5 0.83 0.80 
Baking soda (E500(ii))50.0 0.52 0.26 
Vanilla powder99.850.47 0.47 
Ammonium salt (E503(i))—  0.17 —   
Total126.16 
Output in finished product94.0 132.60 124.64 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.020 maximum
total sugar, %22.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %13.915 maximum
total fat, %1525-40
milk solids not fat (MSNF), %2.5
proteins, %11
alcohol, %0.0
List of recipes

Recipe on No. 035 "School" cookies contained in handbooks:

calculations, forms, documents: