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All groups → All products → Caramel → Caramel with marzipan fillings → No. 239 Caramel "Marzipan", wrapped → No. 239 → Constructor ganache

Constructor ganache: No. 239 Caramel "Marzipan", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 448.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	273.32	272.91
Starch syrup	78.0	136.66	106.59
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	27.75	20.53
Raw hazelnut kernel	94.0	16.56	15.57
Raspberry supply	60.0	11.43	6.86
Sign up	99.85	11.04	11.02
Cognac	—	4.57	—
Coconut oil	100.0	1.31	1.31
Essence raspberry	—	0.45	—
Yellow paint	—	0.060	—
Total			434.80
Output in finished product	95.1	448.70	426.53

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	4.9	20 maximum
total sugar, %	351.4	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, %	2.3	15 maximum
total fat, %	14	25-40
milk solids not fat (MSNF), %	5.7
proteins, %	4.0
alcohol, %	1.5

List of recipes

Recipe on No. 239 Caramel "Marzipan", wrapped contained in handbooks:

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

Constructor ganache: No. 239 Caramel "Marzipan", wrapped

Recipe on No. 239 Caramel "Marzipan", wrapped contained in handbooks:

calculations, forms, documents: