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All groups → All products → Caramel → Caramel with whipped fillings → No. 237 Caramel "Amber", glossy → No. 237 → Constructor ganache

Constructor ganache: No. 237 Caramel "Amber", glossy

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 444.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	285.07	284.64
Starch syrup	78.0	171.34	133.65
Citrus brew	69.0	6.23	4.30
Alcohol	—	4.45	—
Powdered sugar	99.85	3.56	3.56
Sign up	91.2	2.31	2.10
Raw egg white	12.0	1.78	0.21
Citrus essence	—	0.44	—
Yellow paint	—	0.28	—
Talc (E553(iii))	100.0	0.22	0.22
Sign up	100.0	0.18	0.18
Paraffin (E905c(i))	100.0	0.089	0.089
Wax (E901)	100.0	0.089	0.089
Total			429.04
Output in finished product	95.0	444.60	422.17

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	5.0	20 maximum
total sugar, %	359.6	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, %	0.0	15 maximum
total fat, %	0.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.2
alcohol, %	4.4

List of recipes

Recipe on No. 237 Caramel "Amber", glossy contained in handbooks:

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

Constructor ganache: No. 237 Caramel "Amber", glossy

Recipe on No. 237 Caramel "Amber", glossy contained in handbooks:

calculations, forms, documents: