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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 216 Caramel "Frozen", wrapped → No. 216 → Constructor ganache

Constructor ganache: No. 216 Caramel "Frozen", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 492.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	273.42	273.01
Starch syrup	78.0	136.73	106.65
Powdered sugar	99.85	76.60	76.49
Coconut oil	100.0	32.72	32.72
Citric acid (E330)	91.2	0.65	0.60
Sign up	—	0.40	—
Menthol	100.0	0.027	0.027
Yellow paint	—	0.008	—
Total			489.49
Output in finished product	97.6	492.90	481.17

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.4	20 maximum
total sugar, %	400.7	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, %	0.0	15 maximum
total fat, %	33	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.0
alcohol, %	0.0

List of recipes

Recipe on No. 216 Caramel "Frozen", wrapped contained in handbooks:

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

Constructor ganache: No. 216 Caramel "Frozen", wrapped

Recipe on No. 216 Caramel "Frozen", wrapped contained in handbooks:

calculations, forms, documents: