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Praline almond → in candy No. 293 (review No. 3) → Constructor ganache

Constructor ganache: Praline almond

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 25.5 g
unfinished
products
in kind
in solids
Sign up99.8514.20 14.18 
Roasted almond kernel97.5 7.10 6.92 
Cocoa-butter [cocoa butter]100.0 4.47 4.47 
Vanilla essence—  0.039—   
Total25.58 
Output in finished product99.1 25.50 25.27 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.920 maximum
total sugar, %14.225-30 minimum
cocoa butter, %4.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %8.525-40
milk solids not fat (MSNF), %0.0
proteins, %1.5
alcohol, %0.0
List of recipes

Praline almond (in candy No. 293 (review No. 3)) included in recipes:

Chocolate praline for finishingin candy No. 293 (review No. 3)
№293 "Chocolate set"No. 293_3 Rosita

Recipe on Praline almond contained in handbooks:

calculations, forms, documents: