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All groups → All products → Biscuit → Butter cookies → №156 biscuits "Lakomka" → No. 156 → Constructor ganache

Constructor ganache: №156 biscuits "Lakomka"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 661 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	144.93	144.71
Roasted almond kernel	97.5	144.93	141.31
Raw egg white	12.0	144.92	17.39
Flour, premium	85.5	98.54	84.26
Raw almond kernels	94.0	86.95	81.74
Sign up	99.1	74.95	74.28
Fruit filling	74.0	65.56	48.51
Fruit	70.0	57.97	40.58
Vanilla powder	99.85	1.16	1.16
Citric acid (E330)	98.0	0.62	0.61
Total			634.53
Output in finished product	91.8	661.00	606.89

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	8.2	20 maximum
total sugar, %	230.1	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, %	0.0	15 maximum
total fat, %	147	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	74
alcohol, %	0.0

List of recipes

Recipe on №156 biscuits "Lakomka" contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Constructor ganache: №156 biscuits "Lakomka"

Recipe on №156 biscuits "Lakomka" contained in handbooks:

calculations, forms, documents: