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All groups → All products → Caramel → Caramel with double fillings → No. 307 Caramel "Bird's milk", wrapped → No. 307 → Constructor ganache

Constructor ganache: No. 307 Caramel "Bird's milk", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 40.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	22.30	22.27
Starch syrup	78.0	11.15	8.70
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	2.53	2.12
Powdered sugar	99.85	2.42	2.42
Cocoa mass	97.4	1.85	1.80
Sign up	74.0	1.20	0.89
Raw egg white	12.0	0.70	0.084
water	—	0.48	—
Apple puree [GOST]	10.0	0.36	0.036
Cocoa-butter [cocoa butter]	100.0	0.33	0.33
Sign up	97.5	0.33	0.32
Alcohol	—	0.051	—
Vanilla essence	—	0.041	—
Agar (E406)	85.0	0.024	0.020
Citric acid (E330)	91.2	0.015	0.014
Total			38.99
Output in finished product	94.0	40.70	38.25

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.0	20 maximum
total sugar, %	29.6	25-30 minimum
cocoa butter, %	1.2	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.9	10-16 maximum
dairy fat, %	2.1	15 maximum
total fat, %	3.5	25-40
milk solids not fat (MSNF), %	0.3
proteins, %	0.5
alcohol, %	0.0

List of recipes

Recipe on No. 307 Caramel "Bird's milk", wrapped contained in handbooks:

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

Constructor ganache: No. 307 Caramel "Bird's milk", wrapped

Recipe on No. 307 Caramel "Bird's milk", wrapped contained in handbooks:

calculations, forms, documents: