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All groups → All products → Caramel → Caramel with nut fillings → No. 241 Caramel "Aisi", wrapped → No. 241 → Constructor ganache

Constructor ganache: No. 241 Caramel "Aisi", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 330.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	156.71	156.48
Starch syrup	78.0	78.35	61.12
Powdered sugar	99.85	58.29	58.20
Apple flour	96.5	18.17	17.54
Roasted cashew kernels [2]	97.5	15.69	15.30
Sign up	100.0	11.49	11.49
Confectionery fat	99.7	9.22	9.19
Apple essence	—	0.18	—
Total			329.31
Output in finished product	97.6	330.90	323.06

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.4	20 maximum
total sugar, %	244.0	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, %	28	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	2.5
alcohol, %	0.0

List of recipes

Recipe on No. 241 Caramel "Aisi", wrapped contained in handbooks:

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

Constructor ganache: No. 241 Caramel "Aisi", wrapped

Recipe on No. 241 Caramel "Aisi", wrapped contained in handbooks:

calculations, forms, documents: