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All groups → All products → Caramel → Caramel with fondant fillings → No. 182 Caramel "Guess-ka", wrapped → No. 182 → Constructor ganache

Constructor ganache: No. 182 Caramel "Guess-ka", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 344.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	221.65	221.32
Starch syrup	78.0	102.62	80.04
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	16.41	12.15
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	7.35	6.17
Powdered sugar	99.85	6.38	6.37
Sign up	97.5	4.20	4.10
Cocoa mass	97.4	2.81	2.73
Roasted kernels	97.5	2.04	1.99
Alcohol	—	1.35	—
Cocoa-butter [cocoa butter]	100.0	0.51	0.51
Sign up	—	0.35	—
Total			335.39
Output in finished product	95.7	344.40	329.45

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	4.3	20 maximum
total sugar, %	275.7	25-30 minimum
cocoa butter, %	1.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	1.3	10-16 maximum
dairy fat, %	7.3	15 maximum
total fat, %	11	25-40
milk solids not fat (MSNF), %	3.5
proteins, %	2.0
alcohol, %	1.3

List of recipes

Recipe on No. 182 Caramel "Guess-ka", wrapped contained in handbooks:

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

Constructor ganache: No. 182 Caramel "Guess-ka", wrapped

Recipe on No. 182 Caramel "Guess-ka", wrapped contained in handbooks:

calculations, forms, documents: