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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 222 Caramel "Snowdrop", wrapped → No. 222 → Constructor ganache

Constructor ganache: No. 222 Caramel "Snowdrop", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 133.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	62.87	62.77
Starch syrup	78.0	31.43	24.52
Powdered sugar	99.85	26.93	26.89
Coconut oil	100.0	14.69	14.69
Dry milk curd whey the weight ratio of fat 2% [GOST]	95.0	3.53	3.35
Sign up	91.2	0.53	0.49
Lemon essence	—	0.13	—
Total			132.71
Output in finished product	97.8	133.40	130.47

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.2	20 maximum
total sugar, %	103.4	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, %	0.1	15 maximum
total fat, %	15	25-40
milk solids not fat (MSNF), %	3.2
proteins, %	0.3
alcohol, %	0.0

List of recipes

Recipe on No. 222 Caramel "Snowdrop", wrapped contained in handbooks:

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

Constructor ganache: No. 222 Caramel "Snowdrop", wrapped

Recipe on No. 222 Caramel "Snowdrop", wrapped contained in handbooks:

calculations, forms, documents: