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All groups → All products → Caramel → Caramel with fruit and berry fillings → №080 Caramel "Holiday", glazed, wrapped → Finished glazed caramel → Constructor ganache

Constructor ganache: №080 Caramel "Holiday", glazed, wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 640 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	327.77	327.27
Chocolate glaze [Skurikhin]	99.1	162.09	160.63
Starch syrup	78.0	113.72	88.70
Cherry puree	10.0	49.76	4.98
Plum puree	10.0	49.76	4.98
Sign up	—	4.12	—
Cherry punch	40.0	3.17	1.27
Cognac	—	3.13	—
Citric acid (E330)	91.2	1.97	1.80
Vanillin	—	0.021	—
Total			589.62
Output in finished product	90.4	640.00	578.24

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	9.6	20 maximum
total sugar, %	449.4	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, %	0.0	15 maximum
total fat, %	55	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	8.0
alcohol, %	5.1

List of recipes

Constructor ganache: №080 Caramel "Holiday", glazed, wrapped

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