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All groups → All products → Caramel → Caramel with liqueur fillings → No. 145 Caramel "Student", wrapped → Filling → Constructor ganache

Constructor ganache: Filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 448.4 g
unfinished
products
in kind
in solids
Sign up78.0 192.55 150.19 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 182.62 135.14 
Granulated sugar99.8575.70 75.59 
Alcohol—  29.15 —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 18.60 15.62 
Sign up97.4 12.93 12.59 
Essence orange—  0.40 —   
Essence creamy—  0.17 —   
Total389.13 
Output in finished product86.0 448.40 385.62 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %14.020 maximum
total sugar, %257.925-30 minimum
cocoa butter, %6.310-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %6.210-16 maximum
dairy fat, %30.715 maximum
total fat, %3825-40
milk solids not fat (MSNF), %38.2
proteins, %15
alcohol, %28.9
List of recipes

No. 145 Caramel "Student", wrapped (Filling) included in recipes:

No. 145 Caramel "Student", wrappedReady caramel

Recipe on No. 145 Caramel "Student", wrapped (Filling) contained in handbooks:

calculations, forms, documents: