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Praline semifinished → in candy No. 116 → Constructor ganache

Constructor ganache: Praline semifinished

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 870.3 g
unfinished
products
in kind
in solids
Sign up99.85258.55 258.16 
Roasted cashew kernels [2]97.5 224.46 218.85 
Whole milk powder the weight ratio of fat 26%96.0 181.28 174.03 
Cocoa mass97.4 172.65 168.16 
Cocoa-butter [cocoa butter]100.0 43.17 43.17 
Total862.37 
Output in finished product97.9 870.30 852.02 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %2.120 maximum
total sugar, %338.025-30 minimum
cocoa butter, %126.210-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %82.910-16 maximum
dairy fat, %46.615 maximum
total fat, %27525-40
milk solids not fat (MSNF), %125.4
proteins, %100
alcohol, %0.0
List of recipes

Praline semifinished (in candy No. 116) included in recipes:

№116 "Agat"Housing
№116 "Agat"No. 116

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: