Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №05 Alma-Ata gingerbread (raw glazed) → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 348.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	213.92	182.90
Granulated sugar	99.85	113.84	113.67
Water	—	13.28	—
Vegetable oil	100.0	10.32	10.32
Raw egg white	12.0	6.95	0.83
Sign up	—	2.01	—
Baking soda (E500(ii))	50.0	0.70	0.35
Dry perfume	100.0	0.67	0.67
Lactic acid (E270)	40.0	0.072	0.029
Total			308.78
Output in finished product	87.0	348.90	303.54

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	115.5	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, %	13	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	23
alcohol, %	0.0

List of recipes

№05 Alma-Ata gingerbread (raw glazed) (Gingerbread) included in recipes:

№05 Alma-Ata gingerbread (raw glazed)

recipe number 1

Recipe on №05 Alma-Ata gingerbread (raw glazed) (Gingerbread) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: Gingerbread

№05 Alma-Ata gingerbread (raw glazed) (Gingerbread) included in recipes:

Recipe on №05 Alma-Ata gingerbread (raw glazed) (Gingerbread) contained in handbooks:

calculations, forms, documents: