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Praline semifinished → to candy No. 293 (revision No. 4) → Constructor ganache

Constructor ganache: Praline semifinished

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 334 g
unfinished
products
in kind
in solids
Sign up99.85186.02 185.74 
Roasted almond kernel97.5 93.01 90.68 
Cocoa-butter [cocoa butter]100.0 58.59 58.59 
Vanilla essence—  0.51 —   
Total335.02 
Output in finished product99.1 334.00 330.99 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %0.920 maximum
total sugar, %185.725-30 minimum
cocoa butter, %57.910-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %10925-40
milk solids not fat (MSNF), %0.0
proteins, %21
alcohol, %0.0
List of recipes

Praline semifinished (to candy No. 293 (revision No. 4)) included in recipes:

№293 "Chocolate set"No. 293_4 Fondant with waffles
Candy body No. 293Retz. No. 4 candy"Fudge with waff."

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: