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Praline semifinished → in candy No. 134 → Constructor ganache

Constructor ganache: Praline semifinished

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 204.3 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	115.70	115.52
Roasted kernels	97.5	48.94	47.71
Cocoa mass	97.4	33.23	32.37
Cocoa-butter [cocoa butter]	100.0	8.90	8.90
Total			204.50
Output in finished product	98.9	204.30	202.05

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.1	20 maximum
total sugar, %	114.9	25-30 minimum
cocoa butter, %	24.9	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	16.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	50	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	17
alcohol, %	0.0

List of recipes

Praline semifinished (in candy No. 134) included in recipes:

	№134 "Nuts in chocolate"	No. 134
	№134 "Nuts in chocolate"	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. 134) included in recipes:

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: