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All groups → All products → Gingerbread → 1st grade wheat flour mats → glazed with lots of honey → №89 Honey carpet → Gingerbread (1969) → Constructor ganache

Constructor ganache: Gingerbread (1969)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 370.6 g
unfinished
products
in kind
in solids
Sign up85.5 203.35 173.87 
Natural honey78.0 94.31 73.56 
Granulated sugar99.8556.58 56.49 
Margarine84.0 18.89 15.87 
Ammonium carbonic (E503(i))—  1.51 —   
Sign up100.0 1.13 1.13 
Baking soda (E500(ii))50.0 0.57 0.28 
Total321.20 
Output in finished product84.5 370.60 313.16 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %15.520 maximum
total sugar, %129.425-30 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, %1725-40
milk solids not fat (MSNF), %0.0
proteins, %21
alcohol, %0.0
List of recipes

№89 Honey carpet (Gingerbread (1969)) included in recipes:

№89 Honey carpetRecipe No. (1969)

Recipe on №89 Honey carpet (Gingerbread (1969)) contained in handbooks:

calculations, forms, documents: