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All groups → All products → Rolls → Fruit rolls → №474 Roll "Praline" → recipe number 1 → Constructor ganache

Constructor ganache: №474 Roll "Praline"

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 853.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	27.0	224.00	60.48
Apple jam	66.0	212.09	139.98
Granulated sugar	99.85	172.59	172.33
Wheat flour 1s	85.5	135.77	116.09
Praline	99.0	84.57	83.73
Sign up	84.0	82.65	69.43
water	—	36.28	—
Whole condensed milk with sugar the weight ratio of fat 8.5%	74.0	21.16	15.66
Powdered sugar	99.85	7.01	7.00
Alcohol	—	5.20	—
Sign up	—	1.30	—
Total			664.69
Output in finished product	73.2	853.20	624.81

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	26.8	20 maximum
total sugar, %	345.3	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, %	65.8	15 maximum
total fat, %	123	25-40
milk solids not fat (MSNF), %	5.3
proteins, %	48
alcohol, %	4.9

List of recipes

Recipe on №474 Roll "Praline" contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 3. Cakes, muffins, rolls, semi-finished products

Constructor ganache: №474 Roll "Praline"

Recipe on №474 Roll "Praline" contained in handbooks:

calculations, forms, documents: