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All groups → All products → Chocolate → Chocolate with fillings → No. 108 Milk chocolate with praline filling → Finished chocolate → Constructor ganache

Constructor ganache: No. 108 Milk chocolate with praline filling

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 276.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	98.8	156.08	154.20
Powdered sugar	99.85	69.05	68.95
Roasted hazelnut kernel	97.5	35.13	34.25
Cocoa-butter [cocoa butter]	100.0	24.50	24.50
Granulated sugar	99.85	1.01	1.01
Sign up	—	0.43	—
water	—	0.25	—
Total			282.90
Output in finished product	99.0	276.10	273.28

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.0	20 maximum
total sugar, %	139.2	25-30 minimum
cocoa butter, %	23.7	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	98	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	21
alcohol, %	0.0

List of recipes

Recipe on No. 108 Milk chocolate with praline filling contained in handbooks:

1986 Chocolate and cocoa powder recipes

Constructor ganache: No. 108 Milk chocolate with praline filling

Recipe on No. 108 Milk chocolate with praline filling contained in handbooks:

calculations, forms, documents: