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

Constructor ganache: No. 145 Caramel "Student", wrapped

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 763.6 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	416.76	416.13
Starch syrup	78.0	239.44	186.76
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	103.15	76.33
Whole milk powder the weight ratio of fat 26%	96.0	31.48	30.22
Alcohol	—	16.46	—
Sign up	84.0	10.51	8.82
Cocoa mass	97.4	7.30	7.11
Essence creamy	—	0.35	—
Essence orange	—	0.23	—
Total			725.38
Output in finished product	93.4	763.60	713.05

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	6.6	20 maximum
total sugar, %	578.3	25-30 minimum
cocoa butter, %	3.5	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	3.5	10-16 maximum
dairy fat, %	25.3	15 maximum
total fat, %	29	25-40
milk solids not fat (MSNF), %	43.1
proteins, %	16
alcohol, %	16.2

List of recipes

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

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

Constructor ganache: No. 145 Caramel "Student", wrapped

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

calculations, forms, documents: