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All groups → All products → Caramel → Caramel with butter and sugar fillings → No. 223 Caramel "Cool", open → No. 223 → Constructor ganache

Constructor ganache: No. 223 Caramel "Cool", open

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 678 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	210.07	209.75
Starch syrup	78.0	187.63	146.35
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	164.17	121.49
Powdered sugar	99.85	122.13	121.95
Coconut oil	100.0	52.10	52.10
Sign up	84.0	23.45	19.70
Citric acid (E330)	91.2	2.06	1.88
Essence orange	—	0.43	—
Salt	96.5	0.10	0.10
Vanillin	—	0.081	—
Total			673.31
Output in finished product	97.7	678.00	662.54

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.3	20 maximum
total sugar, %	495.6	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, %	32.9	15 maximum
total fat, %	85	25-40
milk solids not fat (MSNF), %	34.2
proteins, %	12
alcohol, %	0.0

List of recipes

Recipe on No. 223 Caramel "Cool", open contained in handbooks:

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

Constructor ganache: No. 223 Caramel "Cool", open

Recipe on No. 223 Caramel "Cool", open contained in handbooks:

calculations, forms, documents: