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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 23 Irek gingerbread (glazed custard) → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 513 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	292.33	249.94
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	106.30	78.66
Granulated sugar	99.85	79.46	79.34
Margarine	84.0	24.20	20.33
Starch syrup	78.0	24.20	18.88
Sign up	95.0	17.71	16.83
Ammonium salt (E503(i))	—	2.47	—
Baking soda (E500(ii))	50.0	0.96	0.48
Vanillin	—	0.12	—
Total			464.47
Output in finished product	89.0	513.00	456.57

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.0	20 maximum
total sugar, %	152.3	25-30 minimum
cocoa butter, %	2.6	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	13.9	10-16 maximum
dairy fat, %	9.0	15 maximum
total fat, %	35	25-40
milk solids not fat (MSNF), %	21.9
proteins, %	42
alcohol, %	0.0

List of recipes

No. 23 Irek gingerbread (glazed custard) (Gingerbread) included in recipes:

No. 23 Irek gingerbread (glazed custard)

recipe number 1

Recipe on No. 23 Irek gingerbread (glazed custard) (Gingerbread) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: Gingerbread

No. 23 Irek gingerbread (glazed custard) (Gingerbread) included in recipes:

Recipe on No. 23 Irek gingerbread (glazed custard) (Gingerbread) contained in handbooks:

calculations, forms, documents: