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All groups → All products → Gingerbread → Gingerbread from wheat flour of the highest grade → glazed → №66 Gingerbread Tartu → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 983.7 g
unfinished
products
in kind
in solids
Sign up85.5 594.71 508.47 
Concentrated milk serum65.0 189.93 123.46 
Granulated sugar99.85188.06 187.78 
Margarine84.0 71.40 59.97 
Water—  18.52 —   
Sign up—  4.55 —   
Essence—  2.22 —   
Baking soda (E500(ii))50.0 1.78 0.89 
Lactic acid (E270)40.0 0.10 0.040
Total880.61 
Output in finished product88.0 983.70 865.66 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %12.020 maximum
total sugar, %194.425-30 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, %6425-40
milk solids not fat (MSNF), %0.0
proteins, %60
alcohol, %0.0
List of recipes

№66 Gingerbread Tartu (Gingerbread) included in recipes:

№66 Gingerbread Tarturecipe number 1

Recipe on №66 Gingerbread Tartu (Gingerbread) contained in handbooks:

calculations, forms, documents: