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All groups → All products → Biscuit → Butter cookies → No. 191d cookies "Bars" → biscuit → Constructor ganache

Constructor ganache: biscuit

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 268.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	85.5	156.60	133.90
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	106.33	89.32
Powdered sugar	99.85	46.04	45.97
Raw egg white	12.0	35.72	4.29
Lemon essence	—	0.87	—
Total			273.47
Output in finished product	97.0	268.40	260.35

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	3.0	20 maximum
total sugar, %	47.2	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, %	83.5	15 maximum
total fat, %	85	25-40
milk solids not fat (MSNF), %	1.5
proteins, %	19
alcohol, %	0.0

List of recipes

No. 191d cookies "Bars" (biscuit) included in recipes:

	No. 191 cookies "Dessert set", mix	No. 191
	No. 191d cookies "Bars"	No. 191d

Recipe on No. 191d cookies "Bars" (biscuit) contained in handbooks:

1988 Cookies recipes (crackers, biscuits)

Constructor ganache: biscuit

No. 191d cookies "Bars" (biscuit) included in recipes:

Recipe on No. 191d cookies "Bars" (biscuit) contained in handbooks:

calculations, forms, documents: