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Praline semifinished → in candy No. 233 → Constructor ganache

Constructor ganache: Praline semifinished

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 525.8 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	240.17	239.81
Roasted kernels	97.5	108.62	105.90
Confectionery fat	99.7	89.00	88.74
Whole milk powder the weight ratio of fat 26%	96.0	73.48	70.54
Semi-fat-free soy flour	92.0	13.94	12.83
Sign up	—	6.47	—
Essence of rum	—	0.46	—
Total			517.82
Output in finished product	97.3	525.80	511.60

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	2.7	20 maximum
total sugar, %	267.3	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	18.9	15 maximum
total fat, %	164	25-40
milk solids not fat (MSNF), %	50.8
proteins, %	51
alcohol, %	6.4

List of recipes

Praline semifinished (in candy No. 233) included in recipes:

	№233 "Spartakiad"	No. 233
	№233 "Spartakiad"	Housing

Recipe on Praline semifinished contained in handbooks:

1986 Recipes for sweets and toffee. Volume 2

Constructor ganache: Praline semifinished

Praline semifinished (in candy No. 233) included in recipes:

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: