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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №59 Almond Gingerbread → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 102.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	64.81	55.41
Starch syrup	78.0	13.74	10.71
Artificial honey	78.0	9.94	7.75
Fresh whole milk the weight ratio of fat 3.2%	12.0	9.55	1.15
Granulated sugar	99.85	9.01	8.99
Sign up	27.0	5.71	1.54
Margarine	84.0	3.44	2.89
Vegetable oil	100.0	2.34	2.34
Ammonium salt (E503(i))	—	0.46	—
Almond essence	—	0.15	—
Sign up	50.0	0.13	0.064
Total			90.85
Output in finished product	87.0	102.60	89.26

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	13.0	20 maximum
total sugar, %	23.7	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, %	0.3	15 maximum
total fat, %	7.0	25-40
milk solids not fat (MSNF), %	0.8
proteins, %	7.5
alcohol, %	0.0

List of recipes

№59 Almond Gingerbread (Gingerbread) included in recipes:

№59 Almond Gingerbread

recipe number 1

Recipe on №59 Almond Gingerbread (Gingerbread) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: Gingerbread

№59 Almond Gingerbread (Gingerbread) included in recipes:

Recipe on №59 Almond Gingerbread (Gingerbread) contained in handbooks:

calculations, forms, documents: