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All groups → All products → Biscuit → Butter cookies → No. 190 cookies "Amber" → No. 190 → Constructor ganache

Constructor ganache: No. 190 cookies "Amber"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 79.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	29.99	29.95
Flour, premium	85.5	27.83	23.79
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	13.19	11.08
Corn flour	85.5	11.93	10.20
Raisins	80.0	4.23	3.38
Sign up	50.0	0.55	0.27
Salt	96.5	0.31	0.30
Vanilla powder	99.85	0.28	0.28
Cinnamon	100.0	0.064	0.064
Total			79.31
Output in finished product	94.5	79.90	75.51

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	5.5	20 maximum
total sugar, %	32.1	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, %	10.4	15 maximum
total fat, %	11	25-40
milk solids not fat (MSNF), %	0.2
proteins, %	3.5
alcohol, %	0.0

List of recipes

Recipe on No. 190 cookies "Amber" contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Constructor ganache: No. 190 cookies "Amber"

Recipe on No. 190 cookies "Amber" contained in handbooks:

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