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All groups → All products → Caramel → Candy caramel → №017 Montpensier "Assorted colored" in sugar → Ready caramel → Constructor ganache

Constructor ganache: №017 Montpensier "Assorted colored" in sugar

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 931.8 g
unfinished
products
in kind
in solids
Sign up99.85694.84 693.80 
Starch syrup78.0 299.87 233.90 
Citric acid (E330)91.2 5.04 4.60 
Essence—  0.84 —   
Dye—  0.17 —   
Total932.29 
Output in finished product98.5 931.80 917.75 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.520 maximum
total sugar, %808.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %1.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0
List of recipes

Recipe on №017 Montpensier "Assorted colored" in sugar contained in handbooks:

calculations, forms, documents: