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All groups → All products → Caramel → Caramel with liqueur fillings → No. 123 Cognac Caramel, wrapped → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 75.1 g
unfinished
products
in kind
in solids
Sign up78.0 31.12 24.27 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 27.10 20.05 
Granulated sugar99.8515.56 15.54 
Cognac—  5.26 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 4.52 3.79 
Sign up—  0.075—   
Total63.66 
Output in finished product84.0 75.10 63.08 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.020 maximum
total sugar, %43.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %6.015 maximum
total fat, %6.025-40
milk solids not fat (MSNF), %5.7
proteins, %2.0
alcohol, %1.7
List of recipes

No. 123 Cognac Caramel, wrapped (Filling) included in recipes:

No. 123 Cognac Caramel, wrappedReady caramel

Recipe on No. 123 Cognac Caramel, wrapped (Filling) contained in handbooks:

calculations, forms, documents: