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All groups → All products → Gingerbread → Gingerbread from wheat flour of the 1st grade → glazed → №44 Gingerbread Fair → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 435.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	262.68	224.60
Granulated sugar	99.85	100.33	100.18
Fresh whole milk the weight ratio of fat 3.2%	12.0	63.14	7.58
Starch syrup	78.0	35.61	27.78
Margarine	84.0	20.19	16.96
Sign up	27.0	12.63	3.41
Vegetable oil	100.0	5.04	5.04
Ammonium salt (E503(i))	—	2.36	—
Baking soda (E500(ii))	50.0	0.40	0.20
Vanillin	—	0.10	—
Total			385.74
Output in finished product	87.0	435.60	378.97

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	121.1	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, %	2.0	15 maximum
total fat, %	28	25-40
milk solids not fat (MSNF), %	5.5
proteins, %	31
alcohol, %	0.0

List of recipes

№44 Gingerbread Fair (Gingerbread) included in recipes:

№44 Gingerbread Fair

recipe number 1

Recipe on №44 Gingerbread Fair (Gingerbread) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: Gingerbread

№44 Gingerbread Fair (Gingerbread) included in recipes:

Recipe on №44 Gingerbread Fair (Gingerbread) contained in handbooks:

calculations, forms, documents: