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All groups → All products → Biscuit → Sugar cookies → Sugar cookies made from premium flour → No. 065 cookies "Spring" → No. 065 → Constructor ganache

Constructor ganache: No. 065 cookies "Spring"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 462.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	309.04	264.23
Powdered sugar	99.85	100.44	100.29
Margarine	84.0	50.99	42.83
Corn starch	87.0	22.87	19.90
Melange	27.0	18.54	5.01
Sign up	12.0	14.52	1.74
Invert syrup [raw, 70%]	70.0	13.91	9.73
Salt	96.5	2.38	2.30
Baking soda (E500(ii))	50.0	2.29	1.14
Vanilla powder	99.85	0.93	0.93
Sign up	—	0.62	—
Ammonium salt (E503(i))	—	0.40	—
Total			448.09
Output in finished product	95.5	462.40	441.59

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	4.5	20 maximum
total sugar, %	115.5	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, %	0.5	15 maximum
total fat, %	47	25-40
milk solids not fat (MSNF), %	1.3
proteins, %	35
alcohol, %	0.0

List of recipes

Recipe on No. 065 cookies "Spring" contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Constructor ganache: No. 065 cookies "Spring"

Recipe on No. 065 cookies "Spring" contained in handbooks:

calculations, forms, documents: