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All groups → All products → Caramel → Caramel with fruit and berry fillings → No. 057 Caramel "Pear", wrapped → Ready caramel → Constructor ganache

Constructor ganache: No. 057 Caramel "Pear", wrapped

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 538.9 g
unfinished
products
in kind
in solids
Sign up99.85357.65 357.11 
Starch syrup78.0 178.82 139.48 
Apple puree [GOST]10.0 104.34 10.43 
Lactic acid (E270)40.0 3.79 1.52 
Citric acid (E330)91.2 2.12 1.94 
Sign up—  0.54 —   
Blue paint—  0.088—   
Yellow paint—  0.088—   
Total510.48 
Output in finished product93.0 538.90 501.45 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %7.020 maximum
total sugar, %434.425-30 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, %0.525-40
milk solids not fat (MSNF), %0.0
proteins, %0.3
alcohol, %0.0
List of recipes

Recipe on No. 057 Caramel "Pear", wrapped contained in handbooks:

calculations, forms, documents: