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All groups → All products → Assorted sweets → No. 124 (1) with crème brulee filling → Lipstick creme brulee → Constructor ganache

Constructor ganache: Lipstick creme brulee

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 48.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	27.38	27.33
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	18.25	13.51
Starch syrup	78.0	3.65	2.85
Total			43.69
Output in finished product	88.0	48.90	43.03

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	12.0	20 maximum
total sugar, %	38.5	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	1.5	15 maximum
total fat, %	1.5	25-40
milk solids not fat (MSNF), %	3.8
proteins, %	1.5
alcohol, %	0.0

List of recipes

No. 124 (1) with crème brulee filling (Lipstick creme brulee) included in recipes:

	No. 124 (1) with crème brulee filling	Filling
	No. 124 (1) with crème brulee filling	Ready candy

Recipe on No. 124 (1) with crème brulee filling (Lipstick creme brulee) contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: Lipstick creme brulee

No. 124 (1) with crème brulee filling (Lipstick creme brulee) included in recipes:

Recipe on No. 124 (1) with crème brulee filling (Lipstick creme brulee) contained in handbooks:

calculations, forms, documents: