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Praline semifinished → in car. No. 182 → Constructor ganache

Constructor ganache: Praline semifinished

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 23.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	11.08	11.06
Cocoa stranded	97.5	7.29	7.11
Roasted kernels	97.5	3.54	3.46
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	0.89	0.74
Cocoa-butter [cocoa butter]	100.0	0.89	0.89
Total			23.26
Output in finished product	98.2	23.40	22.98

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.8	20 maximum
total sugar, %	11.0	25-30 minimum
cocoa butter, %	0.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.7	15 maximum
total fat, %	3.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	1.0
alcohol, %	0.0

List of recipes

Praline semifinished (in car. No. 182) included in recipes:

	Filling (caramel)	in car. No. 182
	No. 182 Caramel "Guess-ka", wrapped	No. 182

Recipe on Praline semifinished contained in handbooks:

1986 Recipes for caramel. Part 2. Caramel with fillings: fondant, milk, etc.

Constructor ganache: Praline semifinished

Praline semifinished (in car. No. 182) included in recipes:

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: