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All groups → All products → Caramel → Caramel with chocolate-nut fillings → No. 294 Caramel "Topolek", wrapped → No. 294 → Constructor ganache

Constructor ganache: No. 294 Caramel "Topolek", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 104.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	51.33	51.26
Starch syrup	78.0	25.67	20.02
Roasted kernels	97.5	9.50	9.26
Whole milk powder the weight ratio of fat 26%	96.0	8.48	8.14
Powdered sugar	99.85	7.80	7.79
Sign up	100.0	4.41	4.41
Unfat soy flour	92.0	2.04	1.87
Cocoa powder [Skurikhin]	95.0	1.06	1.01
Cinnamon	100.0	0.068	0.068
Total			103.83
Output in finished product	97.2	104.80	101.86

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.8	20 maximum
total sugar, %	72.1	25-30 minimum
cocoa butter, %	0.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.8	10-16 maximum
dairy fat, %	2.2	15 maximum
total fat, %	12	25-40
milk solids not fat (MSNF), %	5.8
proteins, %	5.5
alcohol, %	0.0

List of recipes

Recipe on No. 294 Caramel "Topolek", wrapped contained in handbooks:

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

Constructor ganache: No. 294 Caramel "Topolek", wrapped

Recipe on No. 294 Caramel "Topolek", wrapped contained in handbooks:

calculations, forms, documents: