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Praline filling (in # 256) → the main → Constructor ganache

Constructor ganache: Praline filling (in # 256)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 297 g
unfinished
products
in kind
in solids
Sign up99.85129.57 129.37 
Roasted kernels97.5 91.02 88.75 
Cocoa-butter [cocoa butter]100.0 33.28 33.28 
Coconut oil100.0 27.09 27.09 
Cocoa mass97.4 18.32 17.84 
Sign up—  0.26 —   
Total296.33 
Output in finished product99.0 297.00 294.03 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.020 maximum
total sugar, %129.425-30 minimum
cocoa butter, %41.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %8.810-16 maximum
dairy fat, %0.015 maximum
total fat, %11625-40
milk solids not fat (MSNF), %0.0
proteins, %26
alcohol, %0.0
List of recipes

Praline filling (in # 256) (the main) included in recipes:

# 256 Cake "Yerevan"No. 256

Recipe on Praline filling (in # 256) contained in handbooks:

calculations, forms, documents: