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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 17 Volzhsky gingerbread (glazed custard) → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 953.1 g
unfinished
products
in kind
in solids
Sign up85.5 452.70 387.06 
Granulated sugar99.85225.25 224.91 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 208.73 154.46 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 52.17 43.83 
Starch syrup78.0 41.74 32.55 
Sign up—  3.97 —   
Fruit essence—  1.72 —   
Baking soda (E500(ii))50.0 1.33 0.67 
Total843.48 
Output in finished product87.0 953.10 829.20 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %13.020 maximum
total sugar, %361.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %59.915 maximum
total fat, %6625-40
milk solids not fat (MSNF), %43.8
proteins, %62
alcohol, %0.0
List of recipes

No. 17 Volzhsky gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 17 Volzhsky gingerbread (glazed custard)recipe number 1

Recipe on No. 17 Volzhsky gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: