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All groups → All products → Biscuits → Flour biscuits of the 2nd grade → No. 139 biscuits → No. 139 → Constructor ganache

Constructor ganache: No. 139 biscuits

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 691.8 g
unfinished
products
in kind
in solids
Sign up85.5 697.65 596.49 
water—  177.72 —   
Pressed bakery yeast25.0 22.67 5.67 
Invert syrup [raw, 70%]70.0 14.83 10.38 
Salt96.5 10.46 10.10 
Sign up99.856.28 6.27 
Baking soda (E500(ii))50.0 2.62 1.31 
Lactic acid (E270)40.0 1.57 0.63 
Ammonium salt (E503(i))—  0.78 —   
Total630.84 
Output in finished product89.0 691.80 615.70 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.020 maximum
total sugar, %33.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %1325-40
milk solids not fat (MSNF), %0.0
proteins, %81
alcohol, %0.0
List of recipes

Recipe on No. 139 biscuits contained in handbooks:

calculations, forms, documents: