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All groups → All products → Gingerbread → Mats from a mixture of wheat flour 1 and rye → №92 Minskaya Kovrizhka with raisins → Gingerbread → Constructor ganache

Constructor ganache: Gingerbread

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 336 g
unfinished
products
in kind
in solids
Sign up78.0 130.16 101.52 
Wheat flour 1s85.5 126.97 108.56 
Raisins80.0 43.38 34.71 
Seeded rye flour85.5 28.92 24.73 
Margarine84.0 21.69 18.22 
Sign up—  3.01 —   
Dry perfume100.0 0.87 0.87 
Baking soda (E500(ii))50.0 0.44 0.22 
Total288.83 
Output in finished product84.5 336.00 283.92 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.520 maximum
total sugar, %130.225-30 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, %1925-40
milk solids not fat (MSNF), %0.0
proteins, %16
alcohol, %0.0
List of recipes

№92 Minskaya Kovrizhka with raisins (Gingerbread) included in recipes:

№92 Minskaya Kovrizhka with raisinsrecipe number 1

Recipe on №92 Minskaya Kovrizhka with raisins (Gingerbread) contained in handbooks:

calculations, forms, documents: