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Caramel mass (in caramel) → in car. No. 260 → Constructor ganache

Constructor ganache: Caramel mass (in caramel)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 109.5 g
unfinished
products
in kind
in solids
Sign up99.8550.42 50.34 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 38.42 28.43 
Starch syrup78.0 31.74 24.76 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.31 3.62 
Salt96.5 0.0220.021
Sign up—  0.007—   
Total107.18 
Output in finished product97.0 109.50 106.22 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %3.020 maximum
total sugar, %84.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %6.815 maximum
total fat, %7.025-40
milk solids not fat (MSNF), %8.0
proteins, %3.0
alcohol, %0.0
List of recipes

Caramel mass (in caramel) (in car. No. 260) included in recipes:

No. 260 Caramel "Meredian", wrappedNo. 260

Recipe on Caramel mass (in caramel) contained in handbooks:

calculations, forms, documents: