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All groups → All products → Gingerbread → Products for diabetics → №61 Gingerbread "Diabetic on xylitol" → semi-finished gingerbread → Constructor ganache

Constructor ganache: semi-finished gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 381 g
unfinished
products
in kind
in solids
Sign up85.5 212.60 181.77 
Xylitol (E967)98.0 124.54 122.05 
Margarine84.0 46.66 39.20 
Mint essence—  1.72 —   
Ammonium carbonic (E503(i))—  1.04 —   
Total343.02 
Output in finished product88.5 381.00 337.18 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.520 maximum
total sugar, %4.225-30 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, %4025-40
milk solids not fat (MSNF), %0.0
proteins, %22
alcohol, %0.0
List of recipes

№61 Gingerbread "Diabetic on xylitol" (semi-finished gingerbread) included in recipes:

№61 Gingerbread "Diabetic on xylitol"Basic recipe

Recipe on №61 Gingerbread "Diabetic on xylitol" (semi-finished gingerbread) contained in handbooks:

calculations, forms, documents: