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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed with lots of honey → No. 90 Honey loaf without filling → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 157.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	87.70	74.99
Natural honey	78.0	40.68	31.73
Granulated sugar	99.85	24.41	24.37
Margarine	84.0	8.14	6.83
Ammonium salt (E503(i))	—	0.85	—
Sign up	50.0	0.25	0.12
Dry perfume	100.0	0.24	0.24
Total			138.29
Output in finished product	85.5	157.70	134.83

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	14.5	20 maximum
total sugar, %	56.0	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, %	7.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	9.0
alcohol, %	0.0

List of recipes

No. 90 Honey loaf without filling (Gingerbread) included in recipes:

No. 90 Honey loaf without filling

recipe number 1

Recipe on No. 90 Honey loaf without filling (Gingerbread) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: Gingerbread

No. 90 Honey loaf without filling (Gingerbread) included in recipes:

Recipe on No. 90 Honey loaf without filling (Gingerbread) contained in handbooks:

calculations, forms, documents: