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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed → №87 Special carpet → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 653 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	234.54	200.53
Scraps from cakes and pastries	70.0	184.60	129.22
Granulated sugar	99.85	119.44	119.26
Raisins	80.0	86.87	69.49
Chicken eggs [chicken egg] [2]	27.0	32.58	8.80
Sign up	78.0	13.03	10.16
Margarine	84.0	10.86	9.12
Starch syrup	78.0	10.86	8.47
Dry perfume	100.0	2.61	2.61
Ammonium salt (E503(i))	—	1.98	—
Sign up	50.0	0.65	0.33
Total			557.99
Output in finished product	84.0	653.00	548.52

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	16.0	20 maximum
total sugar, %	182.5	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, %	0.0	15 maximum
total fat, %	16	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	30
alcohol, %	0.0

List of recipes

№87 Special carpet (Gingerbread) included in recipes:

№87 Special carpet

recipe number 1

Recipe on №87 Special carpet (Gingerbread) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: Gingerbread

№87 Special carpet (Gingerbread) included in recipes:

Recipe on №87 Special carpet (Gingerbread) contained in handbooks:

calculations, forms, documents: