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All groups → All products → Gingerbread → Products for diabetics → №61 Gingerbread "Diabetic on xylitol" → Basic recipe → Constructor ganache

Constructor ganache: №61 Gingerbread "Diabetic on xylitol"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 594.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	287.23	245.58
Xylitol (E967)	98.0	246.20	241.27
Margarine	84.0	63.05	52.96
Mint essence	—	2.33	—
Ammonium carbonic (E503(i))	—	1.41	—
Total			539.81
Output in finished product	88.5	594.10	525.78

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.5	20 maximum
total sugar, %	5.6	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, %	54	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	30
alcohol, %	0.0

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Constructor ganache: №61 Gingerbread "Diabetic on xylitol"

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