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All groups → All products → Biscuit → Butter cookies → №146 cookies "Bars" → praline filling → Constructor ganache

Constructor ganache: praline filling

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 905.9 g
unfinished
products
in kind
in solids
Sign up99.85489.08 488.34 
Roasted hazelnut kernel97.5 343.33 334.74 
Cocoa mass97.4 69.45 67.64 
Cocoa-butter [cocoa butter]100.0 23.47 23.47 
Vanilla essence—  0.98 —   
Total914.20 
Output in finished product99.0 905.90 896.84 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.020 maximum
total sugar, %480.225-30 minimum
cocoa butter, %56.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %33.110-16 maximum
dairy fat, %0.015 maximum
total fat, %27825-40
milk solids not fat (MSNF), %0.0
proteins, %69
alcohol, %0.0
List of recipes

№146 cookies "Bars" (praline filling) included in recipes:

№146 cookies "Bars"No. 146

Recipe on №146 cookies "Bars" (praline filling) contained in handbooks:

calculations, forms, documents: