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All groups → All products → Gingerbread → Top grade wheat flour mats → No. 91 Gourd with filling → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 911.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	335.81	287.12
Trimming with filling	82.5	235.74	194.48
Granulated sugar	99.85	171.26	171.00
Starch syrup	78.0	46.19	36.03
water	—	40.44	—
Sign up	84.0	37.53	31.52
Melange	27.0	33.68	9.09
Burnt (raw)	78.0	14.43	11.25
Ammonium salt (E503(i))	—	5.25	—
Dry perfume	100.0	4.81	4.81
Sign up	50.0	1.91	0.96
Total			746.28
Output in finished product	80.5	911.30	733.60

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	19.5	20 maximum
total sugar, %	193.2	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, %	38	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	38
alcohol, %	0.0

List of recipes

No. 91 Gourd with filling (Gingerbread) included in recipes:

No. 91 Gourd with filling

recipe number 1

Recipe on No. 91 Gourd with filling (Gingerbread) contained in handbooks:

1986 Gingerbread recipes

Constructor ganache: Gingerbread

No. 91 Gourd with filling (Gingerbread) included in recipes:

Recipe on No. 91 Gourd with filling (Gingerbread) contained in handbooks:

calculations, forms, documents: