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All groups → All products → Caramel → Caramel with honey fillings → No. 156 Caramel "Pirouette", wrapped → Caramel mass → Constructor ganache

Constructor ganache: Caramel mass

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 510.8 g
unfinished
products
in kind
in solids
Sign up99.85362.08 361.54 
Starch syrup78.0 181.04 141.21 
Citric acid (E330)91.2 2.04 1.86 
Yellow paint—  0.51 —   
Essence honey—  0.26 —   
Total504.61 
Output in finished product97.9 510.80 500.07 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.120 maximum
total sugar, %434.625-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %0.525-40
milk solids not fat (MSNF), %0.0
proteins, %0.0
alcohol, %0.0
List of recipes

No. 156 Caramel "Pirouette", wrapped (Caramel mass) included in recipes:

No. 156 Caramel "Pirouette", wrappedReady caramel

Recipe on No. 156 Caramel "Pirouette", wrapped (Caramel mass) contained in handbooks:

calculations, forms, documents: