Для получения полной версии расчета пищевой ценности необходимо:
1) Sign up;
2) having received a registration letter confirm your E-mail and phone number;
3) Sign in.
4) In case of problems call +7 (495) 510-12-33 we work 7:00-19:00 Moscow time

Praline semifinished → in candy No. 259 → Constructor ganache

Constructor ganache: Praline semifinished

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 105.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	37.02	36.96
Whole milk powder the weight ratio of fat 26%	96.0	31.32	30.07
Confectionery fat	99.7	19.99	19.93
Crushed waffles	95.5	9.69	9.25
Unfat soy flour	92.0	8.54	7.86
Sign up	96.5	0.059	0.057
Total			104.13
Output in finished product	97.7	105.30	102.88

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.3	20 maximum
total sugar, %	49.2	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, %	8.0	15 maximum
total fat, %	29	25-40
milk solids not fat (MSNF), %	21.7
proteins, %	11
alcohol, %	0.0

List of recipes

Praline semifinished (in candy No. 259) included in recipes:

No. 259 "Skvorushka

No. 259

Recipe on Praline semifinished contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: Praline semifinished

Praline semifinished (in candy No. 259) included in recipes:

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: