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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → No. 35 Milk gingerbread near Moscow (zg) → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 295.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	164.78	140.89
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	82.38	60.96
Granulated sugar	99.85	44.48	44.41
Margarine	84.0	13.15	11.04
Starch syrup	78.0	13.15	10.25
Sign up	—	1.37	—
Baking soda (E500(ii))	50.0	0.52	0.26
Vanillin	—	0.062	—
Total			267.81
Output in finished product	89.0	295.80	263.26

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	11.0	20 maximum
total sugar, %	97.5	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, %	6.9	15 maximum
total fat, %	20	25-40
milk solids not fat (MSNF), %	17.0
proteins, %	23
alcohol, %	0.0

List of recipes

No. 35 Milk gingerbread near Moscow (zg) (Gingerbread) included in recipes:

No. 35 Milk gingerbread near Moscow (zg)

recipe number 1

Recipe on No. 35 Milk gingerbread near Moscow (zg) (Gingerbread) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: Gingerbread

No. 35 Milk gingerbread near Moscow (zg) (Gingerbread) included in recipes:

Recipe on No. 35 Milk gingerbread near Moscow (zg) (Gingerbread) contained in handbooks:

calculations, forms, documents: