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Praline cream (in No. 185) → the main → Constructor ganache

Constructor ganache: Praline cream (in No. 185)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 391.4 g
unfinished
products
in kind
in solids
Sign up99.0 315.64 312.49 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 78.91 66.28 
Total378.77 
Output in finished product96.0 391.40 375.74 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %4.020 maximum
total sugar, %134.025-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %64.615 maximum
total fat, %18225-40
milk solids not fat (MSNF), %1.2
proteins, %15
alcohol, %0.0
List of recipes

Praline cream (in No. 185) (the main) included in recipes:

№185 Cake "Petrel"No. 185

Recipe on Praline cream (in No. 185) contained in handbooks:

calculations, forms, documents: