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Praline filling (in # 248, 249, 351, 452) → basic recipe → Constructor ganache

Constructor ganache: Praline filling (in # 248, 249, 351, 452)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 333.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.0	314.94	311.79
Confectionery fat	99.7	21.00	20.93
Total			332.73
Output in finished product	99.0	333.40	330.07

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.0	20 maximum
total sugar, %	133.1	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, %	0.0	15 maximum
total fat, %	138	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	15
alcohol, %	0.0

List of recipes

Praline filling (in # 248, 249, 351, 452) (basic recipe) included in recipes:

	№452 Cupcake "Almond"	recipe number 1
	№248 Cake "Chocolate-waffle"	No. 248
	№249 Cake "Peanuts"	No. 249
	№351 Pastry "Choux ring" with praline	recipe number 1

Constructor ganache: Praline filling (in # 248, 249, 351, 452)

Praline filling (in # 248, 249, 351, 452) (basic recipe) included in recipes:

Recipe on Praline filling (in # 248, 249, 351, 452) contained in handbooks:

calculations, forms, documents: