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All groups → All products → Caramel → Caramel with marzipan fillings → No. 240 Caramel "Nut", wrapped → No. 240 → Constructor ganache

Constructor ganache: No. 240 Caramel "Nut", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 358.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	223.39	223.06
Starch syrup	78.0	111.39	86.89
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	21.56	15.95
Raw hazelnut kernel	94.0	12.82	12.05
Powdered sugar	99.85	8.54	8.53
Sign up	—	3.55	—
Coconut oil	100.0	1.01	1.01
Essence of rum	—	0.36	—
Total			347.49
Output in finished product	95.1	358.30	340.89

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	4.9	20 maximum
total sugar, %	285.9	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, %	1.8	15 maximum
total fat, %	11	25-40
milk solids not fat (MSNF), %	4.4
proteins, %	3.0
alcohol, %	1.2

List of recipes

Recipe on No. 240 Caramel "Nut", wrapped contained in handbooks:

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

Constructor ganache: No. 240 Caramel "Nut", wrapped

Recipe on No. 240 Caramel "Nut", wrapped contained in handbooks:

calculations, forms, documents: