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Ready caramel → Creamy honey in cara. No. 303 → Constructor ganache

Constructor ganache: Ready caramel

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 214 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	111.68	111.51
Starch syrup	78.0	76.13	59.38
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	18.05	13.36
Powdered sugar	99.85	7.84	7.83
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	4.22	3.54
Sign up	78.0	2.75	2.14
Cocoa mass	97.4	2.25	2.19
Alcohol	—	1.95	—
Cocoa powder [Skurikhin]	95.0	1.95	1.85
Roasted kernels	97.5	1.93	1.89
Sign up	100.0	1.03	1.03
Vanilla essence	—	0.22	—
Dye tartrazine (E102)	—	0.028	—
Total			204.72
Output in finished product	94.4	214.00	202.02

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	5.6	20 maximum
total sugar, %	161.9	25-30 minimum
cocoa butter, %	2.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	2.6	10-16 maximum
dairy fat, %	5.0	15 maximum
total fat, %	8.5	25-40
milk solids not fat (MSNF), %	3.8
proteins, %	2.5
alcohol, %	1.9

List of recipes

Constructor ganache: Ready caramel

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