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All groups → All products → Caramel → Caramel with liqueur fillings → No. 147 Caramel "Hockey", wrapped → Ready caramel → Constructor ganache

Constructor ganache: No. 147 Caramel "Hockey", wrapped

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 820.2 g
unfinished
products
in kind
in solids
Sign up99.85452.08 451.40 
Starch syrup78.0 317.14 247.37 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 81.62 60.40 
Cocoa mass97.4 7.59 7.39 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 6.80 5.71 
Sign up95.0 6.80 6.46 
Cognac—  6.80 —   
Alcohol—  2.72 —   
Vanilla essence—  1.79 —   
Total778.73 
Output in finished product93.3 820.20 765.49 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %6.720 maximum
total sugar, %621.725-30 minimum
cocoa butter, %4.710-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %9.010-16 maximum
dairy fat, %12.415 maximum
total fat, %1825-40
milk solids not fat (MSNF), %16.9
proteins, %8.5
alcohol, %4.9
List of recipes

Recipe on No. 147 Caramel "Hockey", wrapped contained in handbooks:

calculations, forms, documents: