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Praline semifinished → in candy No. 124 → Constructor ganache

Constructor ganache: Praline semifinished

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 292.2 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	84.40	84.28
Powdered sugar	99.85	83.05	82.92
Roasted almonds with sugar	97.5	42.20	41.15
Cocoa mass	97.4	41.80	40.72
Cocoa-butter [cocoa butter]	100.0	33.19	33.19
Sign up	84.0	12.21	10.26
Vanillin	—	0.082	—
Phosphatide concentrates	98.5	0.056	0.055
Total			292.57
Output in finished product	98.5	292.20	287.82

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.5	20 maximum
total sugar, %	164.9	25-30 minimum
cocoa butter, %	52.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	20.0	10-16 maximum
dairy fat, %	9.9	15 maximum
total fat, %	63	25-40
milk solids not fat (MSNF), %	0.2
proteins, %	5.5
alcohol, %	0.0

List of recipes

Praline semifinished (in candy No. 124) included in recipes:

	№124 "Kara-Kum"	No. 124
	№124 "Kara-Kum"	Housing

Recipe on Praline semifinished contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Praline semifinished

Praline semifinished (in candy No. 124) included in recipes:

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: