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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 219 Caramel "Milk Flakes", open → No. 219 → Constructor ganache

Constructor ganache: No. 219 Caramel "Milk Flakes", open

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 827.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	441.44	440.78
Starch syrup	78.0	220.71	172.15
Whole milk powder the weight ratio of fat 26%	96.0	85.36	81.95
Coconut oil	100.0	66.44	66.44
Powdered sugar	99.85	57.09	57.01
Sign up	—	0.46	—
Essence "South"	—	0.081	—
Vanillin	—	0.042	—
Total			818.32
Output in finished product	97.3	827.40	805.23

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.7	20 maximum
total sugar, %	615.2	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, %	21.8	15 maximum
total fat, %	88	25-40
milk solids not fat (MSNF), %	58.8
proteins, %	20
alcohol, %	0.0

List of recipes

Recipe on No. 219 Caramel "Milk Flakes", open contained in handbooks:

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

Constructor ganache: No. 219 Caramel "Milk Flakes", open

Recipe on No. 219 Caramel "Milk Flakes", open contained in handbooks:

calculations, forms, documents: