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Praline semifinished → in candy No. 122 → Constructor ganache

Constructor ganache: Praline semifinished

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 996.3 g
unfinished
products
in kind
in solids
Sign up99.85380.29 379.72 
Roasted cashew kernels [2]97.5 237.70 231.75 
Dry cream96.0 237.69 228.18 
Cocoa-butter [cocoa butter]100.0 68.93 68.93 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 47.52 39.92 
Sign up95.0 23.76 22.57 
Alcohol—  11.76 —   
Vanillin—  0.30 —   
Total971.08 
Output in finished product96.3 996.30 959.44 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %3.720 maximum
total sugar, %458.425-30 minimum
cocoa butter, %71.610-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %18.810-16 maximum
dairy fat, %137.415 maximum
total fat, %31725-40
milk solids not fat (MSNF), %127.5
proteins, %86
alcohol, %11.6
List of recipes

Praline semifinished (in candy No. 122) included in recipes:

№122 "Evening Bells"No. 122
№122 "Evening Bells"Housing

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: