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All groups → All products → Gingerbread → Gingerbread made from a mixture of wheat and rye flour → glazed with filling and lots of honey → №81 Gingerbread Tale → semi-finished product "Gingerbread" → Constructor ganache

Constructor ganache: semi-finished product "Gingerbread"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 270.6 g
unfinished
products
in kind
in solids
Sign up85.5 130.15 111.28 
Artificial honey78.0 104.38 81.42 
Peeled rye flour85.5 26.06 22.28 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 20.91 17.56 
Vegetable oil100.0 7.83 7.83 
Sign up78.0 5.23 4.08 
Melange27.0 5.21 1.41 
Dry perfume100.0 1.04 1.04 
Ammonium salt (E503(i))—  0.68 —   
Baking soda (E500(ii))50.0 0.24 0.12 
Total247.01 
Output in finished product89.0 270.60 240.83 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %11.020 maximum
total sugar, %81.825-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %16.815 maximum
total fat, %2725-40
milk solids not fat (MSNF), %0.3
proteins, %16
alcohol, %0.0
List of recipes

№81 Gingerbread Tale (semi-finished product "Gingerbread") included in recipes:

№81 Gingerbread Talerecipe number 1

Recipe on №81 Gingerbread Tale (semi-finished product "Gingerbread") contained in handbooks:

calculations, forms, documents: