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All groups → All products → Biscuit → Sugar cookies → Sugar cookies made from premium flour → No. 064 "Spring" cookies → No. 064 → Constructor ganache

Constructor ganache: No. 064 "Spring" cookies

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 661.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	441.11	377.15
Powdered sugar	99.85	142.92	142.71
Margarine	84.0	40.58	34.09
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	37.94	31.87
Corn starch	87.0	32.64	28.40
Sign up	12.0	27.61	3.31
Melange	27.0	21.61	5.84
Invert syrup [raw, 70%]	70.0	16.32	11.42
Baking soda (E500(ii))	50.0	3.26	1.63
Salt	96.5	3.26	3.15
Sign up	99.85	1.37	1.37
Ammonium salt (E503(i))	—	0.53	—
Total			640.93
Output in finished product	95.5	661.40	631.64

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	4.5	20 maximum
total sugar, %	162.2	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, %	31.7	15 maximum
total fat, %	72	25-40
milk solids not fat (MSNF), %	3.0
proteins, %	49
alcohol, %	0.0

List of recipes

Recipe on No. 064 "Spring" cookies contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Constructor ganache: No. 064 "Spring" cookies

Recipe on No. 064 "Spring" cookies contained in handbooks:

calculations, forms, documents: