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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №06 Glazed gingerbread (raw glazed) → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 201.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	125.88	107.62
Granulated sugar	99.85	58.38	58.30
Starch syrup	78.0	12.84	10.02
Melange	27.0	5.84	1.58
Ammonium salt (E503(i))	—	1.22	—
Sign up	50.0	0.35	0.17
Dry perfume	100.0	0.29	0.29
Total			177.98
Output in finished product	87.0	201.10	174.96

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	64.9	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, %	2.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	14
alcohol, %	0.0

List of recipes

№06 Glazed gingerbread (raw glazed) (Gingerbread) included in recipes:

№06 Glazed gingerbread (raw glazed)

recipe number 1

Recipe on №06 Glazed gingerbread (raw glazed) (Gingerbread) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: Gingerbread

№06 Glazed gingerbread (raw glazed) (Gingerbread) included in recipes:

Recipe on №06 Glazed gingerbread (raw glazed) (Gingerbread) contained in handbooks:

calculations, forms, documents: