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Praline semifinished → in candy No. 127 → Constructor ganache

Constructor ganache: Praline semifinished

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 102 g
unfinished
products
in kind
in solids
Sign up99.8557.76 57.67 
Cocoa mass97.4 16.59 16.16 
Roasted almond kernel97.5 12.22 11.92 
Roasted hazelnut kernel97.5 12.22 11.92 
Cocoa-butter [cocoa butter]100.0 4.44 4.44 
Total102.11 
Output in finished product98.9 102.00 100.88 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %1.120 maximum
total sugar, %57.425-30 minimum
cocoa butter, %12.410-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %8.010-16 maximum
dairy fat, %0.015 maximum
total fat, %2725-40
milk solids not fat (MSNF), %0.0
proteins, %7.0
alcohol, %0.0
List of recipes

Praline semifinished (in candy No. 127) included in recipes:

No. 127 "Red"No. 127
No. 127 "Red"Housing

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: