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Praline filling (in # 141) → basic recipe → Constructor ganache

Constructor ganache: Praline filling (in # 141)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 641.9 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.0	565.49	559.83
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]	84.0	68.73	57.74
Cocoa powder [Skurikhin]	95.0	12.19	11.58
Vanilla powder	99.85	0.46	0.46
Total			629.61
Output in finished product	97.3	641.90	624.57

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.7	20 maximum
total sugar, %	240.2	25-30 minimum
cocoa butter, %	1.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	9.7	10-16 maximum
dairy fat, %	56.2	15 maximum
total fat, %	269	25-40
milk solids not fat (MSNF), %	1.0
proteins, %	30
alcohol, %	0.0

List of recipes

Praline filling (in # 141) (basic recipe) included in recipes:

№141 "April" cake

No. 141

Recipe on Praline filling (in # 141) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 2. Cakes shortbread, puff, custard, etc.

Constructor ganache: Praline filling (in # 141)

Praline filling (in # 141) (basic recipe) included in recipes:

Recipe on Praline filling (in # 141) contained in handbooks:

calculations, forms, documents: