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All groups → All products → Caramel → Caramel with fondant fillings → No. 181 Caramel "Tik-Tak", in sugar → No. 181 → Constructor ganache

Constructor ganache: No. 181 Caramel "Tik-Tak", in sugar

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 994.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	686.96	685.93
Starch syrup	78.0	269.13	209.92
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	68.93	51.01
Cocoa mass	97.4	20.29	19.76
Vanilla essence	—	1.38	—
Total			966.63
Output in finished product	95.7	994.20	951.55

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	4.3	20 maximum
total sugar, %	826.0	25-30 minimum
cocoa butter, %	9.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	9.7	10-16 maximum
dairy fat, %	5.8	15 maximum
total fat, %	16	25-40
milk solids not fat (MSNF), %	14.2
proteins, %	7.5
alcohol, %	0.0

List of recipes

Recipe on No. 181 Caramel "Tik-Tak", in sugar contained in handbooks:

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

Constructor ganache: No. 181 Caramel "Tik-Tak", in sugar

Recipe on No. 181 Caramel "Tik-Tak", in sugar contained in handbooks:

calculations, forms, documents: