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All groups → All products → Crackers → Premium flour crackers → No. 111 cracker "Alpinist" → No. 111 → Constructor ganache

Constructor ganache: No. 111 cracker "Alpinist"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 286.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	233.16	199.35
Corn starch	87.0	34.97	30.43
water	—	32.67	—
Frying fat	99.7	31.48	31.38
Fresh whole milk the weight ratio of fat 3.2%	12.0	29.19	3.50
Sign up	27.0	6.99	1.89
Pressed bakery yeast	25.0	6.99	1.75
Invert syrup [raw, 70%]	70.0	2.94	2.06
Granulated sugar	99.85	2.91	2.91
Salt	96.5	2.33	2.25
Sign up	—	1.52	—
Baking soda (E500(ii))	50.0	0.58	0.29
Total			275.81
Output in finished product	92.0	286.30	263.40

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.0	20 maximum
total sugar, %	10.2	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, %	0.9	15 maximum
total fat, %	34	25-40
milk solids not fat (MSNF), %	2.5
proteins, %	26
alcohol, %	0.0

List of recipes

Recipe on No. 111 cracker "Alpinist" contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Constructor ganache: No. 111 cracker "Alpinist"

Recipe on No. 111 cracker "Alpinist" contained in handbooks:

calculations, forms, documents: