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All groups → All products → Chocolate → Chocolate with fillings → №091 Chocolate with praline filling → Finished chocolate → Constructor ganache

Constructor ganache: №091 Chocolate with praline filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 378.8 g
unfinished
products
in kind
in solids
Sign up99.3 213.31 211.82 
Granulated sugar99.8596.67 96.52 
Roasted hazelnut kernel97.5 48.33 47.13 
Cocoa-butter [cocoa butter]100.0 33.76 33.76 
Vanilla essence—  0.15 —   
Sign up—  0.070—   
Total389.23 
Output in finished product99.26378.80 376.00 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.720 maximum
total sugar, %181.025-30 minimum
cocoa butter, %32.610-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %13625-40
milk solids not fat (MSNF), %0.0
proteins, %21
alcohol, %0.0
List of recipes

Recipe on №091 Chocolate with praline filling contained in handbooks:

calculations, forms, documents: