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All groups → All products → Caramel → Caramel with nut fillings → No. 260 Caramel "Meredian", wrapped → No. 260 → Constructor ganache

Constructor ganache: No. 260 Caramel "Meredian", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 615.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	214.60	214.28
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	163.55	121.02
Starch syrup	78.0	135.12	105.39
Roasted kernels	97.5	84.07	81.97
Powdered sugar	99.85	50.30	50.23
Sign up	96.0	19.27	18.50
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	18.35	15.42
Vegetable oil	100.0	3.11	3.11
Salt	96.5	0.57	0.55
Vanilla essence	—	0.18	—
Sign up	—	0.028	—
Total			610.46
Output in finished product	97.2	615.80	598.87

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.8	20 maximum
total sugar, %	414.1	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, %	33.5	15 maximum
total fat, %	80	25-40
milk solids not fat (MSNF), %	47.1
proteins, %	38
alcohol, %	0.0

List of recipes

Recipe on No. 260 Caramel "Meredian", wrapped contained in handbooks:

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

Constructor ganache: No. 260 Caramel "Meredian", wrapped

Recipe on No. 260 Caramel "Meredian", wrapped contained in handbooks:

calculations, forms, documents: