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All groups → All products → Caramel → Caramel with liqueur fillings → No. 113 Caramel "Lark", wrapped → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 801.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	78.0	420.09	327.67
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	206.16	152.56
Granulated sugar	99.85	154.17	153.94
Unfat soy flour	92.0	40.54	37.30
Alcohol	—	20.04	—
Sign up	—	0.80	—
Total			671.46
Output in finished product	83.0	801.70	665.41

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	17.0	20 maximum
total sugar, %	447.1	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, %	17.5	15 maximum
total fat, %	26	25-40
milk solids not fat (MSNF), %	42.8
proteins, %	30
alcohol, %	19.9

List of recipes

No. 113 Caramel "Lark", wrapped (Filling) included in recipes:

No. 113 Caramel "Lark", wrapped

Ready caramel

Recipe on No. 113 Caramel "Lark", wrapped (Filling) contained in handbooks:

1986 Recipes for caramel. Part 1. Candy caramel. Caramel with fillings: fruit and berry, liqueur, honey.

Constructor ganache: Filling

No. 113 Caramel "Lark", wrapped (Filling) included in recipes:

Recipe on No. 113 Caramel "Lark", wrapped (Filling) contained in handbooks:

calculations, forms, documents: