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All groups → All products → Caramel → Caramel filled with cereals, legumes and oilseeds → No. 319 Caramel "Protalinka", wrapped → No. 319 → Constructor ganache

Constructor ganache: No. 319 Caramel "Protalinka", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 217.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	103.46	103.30
Starch syrup	78.0	51.73	40.35
Powdered sugar	99.85	32.98	32.93
Coconut oil	100.0	19.27	19.27
Unfat soy flour	92.0	15.56	14.31
Sign up	96.0	6.14	5.90
Vanilla essence	—	0.25	—
Total			216.06
Output in finished product	97.3	217.90	211.95

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.7	20 maximum
total sugar, %	158.5	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, %	1.6	15 maximum
total fat, %	23	25-40
milk solids not fat (MSNF), %	4.2
proteins, %	7.0
alcohol, %	0.0

List of recipes

Recipe on No. 319 Caramel "Protalinka", wrapped contained in handbooks:

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

Constructor ganache: No. 319 Caramel "Protalinka", wrapped

Recipe on No. 319 Caramel "Protalinka", wrapped contained in handbooks:

calculations, forms, documents: