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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 2nd grade → glazed → No. 03 Youth gingerbread (glazed custard) → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 376.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	212.18	181.42
Granulated sugar	99.85	87.79	87.65
Artificial honey	78.0	50.39	39.30
Starch syrup	78.0	30.31	23.64
Ammonium salt (E503(i))	—	2.04	—
Sign up	100.0	1.10	1.10
Baking soda (E500(ii))	50.0	0.40	0.20
Total			333.31
Output in finished product	87.0	376.60	327.64

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	141.9	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, %	4.0	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	24
alcohol, %	0.0

List of recipes

No. 03 Youth gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 03 Youth gingerbread (glazed custard)

recipe number 1

Recipe on No. 03 Youth gingerbread (glazed custard) (Gingerbread) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: Gingerbread

No. 03 Youth gingerbread (glazed custard) (Gingerbread) included in recipes:

Recipe on No. 03 Youth gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: