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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 22 Winter gingerbread (glazed custard) → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 187.6 g
unfinished
products
in kind
in solids
Sign up85.5 117.04 100.07 
Granulated sugar99.8526.28 26.24 
Margarine84.0 22.80 19.15 
Starch syrup78.0 21.71 16.94 
Vegetable oil100.0 3.36 3.36 
Sign up—  0.71 —   
Baking soda (E500(ii))50.0 0.54 0.27 
Essence—  0.16 —   
Total166.03 
Output in finished product87.0 187.60 163.21 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %13.020 maximum
total sugar, %37.225-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %2325-40
milk solids not fat (MSNF), %0.0
proteins, %12
alcohol, %0.0
List of recipes

No. 22 Winter gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 22 Winter gingerbread (glazed custard)recipe number 1

Recipe on No. 22 Winter gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: