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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 220 Caramel "Dandelion", wrapped → No. 220 → Constructor ganache

Constructor ganache: No. 220 Caramel "Dandelion", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 249.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	118.16	117.98
Starch syrup	78.0	59.08	46.08
Whole milk powder the weight ratio of fat 26%	96.0	34.04	32.68
Powdered sugar	99.85	23.25	23.22
Cocoa-butter [cocoa butter]	100.0	13.53	13.53
Sign up	100.0	13.53	13.53
Vanilla essence	—	0.23	—
Essence "South"	—	0.022	—
Total			247.02
Output in finished product	97.4	249.30	242.82

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.6	20 maximum
total sugar, %	176.6	25-30 minimum
cocoa butter, %	13.3	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	8.7	15 maximum
total fat, %	35	25-40
milk solids not fat (MSNF), %	23.4
proteins, %	8.0
alcohol, %	0.0

List of recipes

Recipe on No. 220 Caramel "Dandelion", wrapped contained in handbooks:

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

Constructor ganache: No. 220 Caramel "Dandelion", wrapped

Recipe on No. 220 Caramel "Dandelion", wrapped contained in handbooks:

calculations, forms, documents: