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All groups → All products → Caramel → Caramel with liqueur fillings → No. 105 Caramel "Vympel", wrapped → Ready caramel → Constructor ganache

Constructor ganache: No. 105 Caramel "Vympel", wrapped

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 796.9 g
unfinished
products
in kind
in solids
Sign up99.85500.82 500.07 
Starch syrup78.0 250.41 195.32 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 67.16 49.70 
Cocoa powder [Skurikhin]95.0 16.79 15.95 
Wine "Madera"—  8.37 —   
Sign up—  4.18 —   
Vanilla essence—  0.53 —   
Agar (E406)85.0 0.33 0.28 
Vanillin—  0.10 —   
Total761.31 
Output in finished product93.9 796.90 748.37 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.120 maximum
total sugar, %633.625-30 minimum
cocoa butter, %2.510-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %13.210-16 maximum
dairy fat, %5.715 maximum
total fat, %9.025-40
milk solids not fat (MSNF), %13.8
proteins, %9.0
alcohol, %4.1
List of recipes

Recipe on No. 105 Caramel "Vympel", wrapped contained in handbooks:

calculations, forms, documents: