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All groups → All products → Assorted sweets → No. 121 (01) with praline filling → Ready candy → Constructor ganache

Constructor ganache: No. 121 (01) with praline filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 448.2 g
unfinished
products
in kind
in solids
Sign up99.3 253.06 251.29 
Granulated sugar99.85114.78 114.60 
Roasted almond kernel97.5 57.39 55.95 
Cocoa-butter [cocoa butter]100.0 40.09 40.09 
Vanilla essence—  0.17 —   
Sign up—  0.083—   
Total461.93 
Output in finished product99.25448.20 444.84 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.820 maximum
total sugar, %215.525-30 minimum
cocoa butter, %38.610-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %15625-40
milk solids not fat (MSNF), %0.0
proteins, %27
alcohol, %0.0
List of recipes

Recipe on No. 121 (01) with praline filling contained in handbooks:

calculations, forms, documents: