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All groups → All products → Caramel → Caramel with liqueur fillings → No. 112 Caramel "Dubok", wrapped → Ready caramel → Constructor ganache

Constructor ganache: No. 112 Caramel "Dubok", wrapped

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 264.2 g
unfinished
products
in kind
in solids
Sign up99.85140.05 139.84 
Starch syrup78.0 101.07 78.84 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 27.00 19.98 
Roasted grated kernel97.5 7.20 7.02 
Cocoa mass97.4 4.63 4.51 
Sign up—  2.76 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.70 2.27 
Vanilla essence—  0.26 —   
Essence of rum—  0.13 —   
Total252.45 
Output in finished product93.9 264.20 248.16 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.120 maximum
total sugar, %194.825-30 minimum
cocoa butter, %2.210-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %2.210-16 maximum
dairy fat, %4.515 maximum
total fat, %1125-40
milk solids not fat (MSNF), %5.6
proteins, %4.5
alcohol, %0.9
List of recipes

Recipe on No. 112 Caramel "Dubok", wrapped contained in handbooks:

calculations, forms, documents: