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Marzipan filling → in caramel No. 306 → Constructor ganache

Constructor ganache: Marzipan filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 215.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	72.46	72.35
Raw hazelnut kernel	94.0	65.13	61.23
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	47.77	35.35
Starch syrup	78.0	36.23	28.26
Vanilla essence	—	0.22	—
Total			197.18
Output in finished product	90.0	215.80	194.22

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	10.0	20 maximum
total sugar, %	115.0	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, %	4.0	15 maximum
total fat, %	44	25-40
milk solids not fat (MSNF), %	9.9
proteins, %	12
alcohol, %	0.0

List of recipes

Marzipan filling (in caramel No. 306) included in recipes:

	Unglazed caramel	in car. No. 306
	No. 306 Caramel "Cockerel", wrapped	No. 306

Recipe on Marzipan filling contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Constructor ganache: Marzipan filling

Marzipan filling (in caramel No. 306) included in recipes:

Recipe on Marzipan filling contained in handbooks:

calculations, forms, documents: