KondiDoc: технологические расчеты в кондитерском производстве
Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time
All groups → All products → Caramel → Caramel with liqueur fillings → No. 113 Caramel "Lark", wrapped → Caramel mass → Constructor ganache

Constructor ganache: Caramel mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 469.5 g
unfinished
products
in kind
in solids
Sign up99.85270.64 270.23 
Starch syrup78.0 120.88 94.28 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 118.10 87.39 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 14.17 11.90 
Vanilla essence—  0.94 —   
Total463.81 
Output in finished product97.9 469.50 459.64 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.120 maximum
total sugar, %384.325-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %21.615 maximum
total fat, %2225-40
milk solids not fat (MSNF), %24.8
proteins, %8.5
alcohol, %0.0
List of recipes

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

No. 113 Caramel "Lark", wrappedReady caramel

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

calculations, forms, documents: