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All groups → All products → Caramel → Caramel with nut fillings → No. 268 Caramel "Shuttle", wrapped → No. 268 → Constructor ganache

Constructor ganache: No. 268 Caramel "Shuttle", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 502.5 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	216.05	215.73
Starch syrup	78.0	108.02	84.26
Powdered sugar	99.85	74.59	74.48
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	68.95	51.03
Dry cream	96.0	35.74	34.31
Sign up	100.0	23.31	23.31
Roasted cashew kernels [2]	97.5	15.54	15.15
Vanilla essence	—	0.50	—
Total			498.26
Output in finished product	97.5	502.50	489.79

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.5	20 maximum
total sugar, %	379.7	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, %	20.6	15 maximum
total fat, %	51	25-40
milk solids not fat (MSNF), %	33.2
proteins, %	14
alcohol, %	0.0

List of recipes

Recipe on No. 268 Caramel "Shuttle", wrapped contained in handbooks:

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

Constructor ganache: No. 268 Caramel "Shuttle", wrapped

Recipe on No. 268 Caramel "Shuttle", wrapped contained in handbooks:

calculations, forms, documents: