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Praline semifinished → in candy No. 152 → Constructor ganache

Constructor ganache: Praline semifinished

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 795.7 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	355.04	354.51
Roasted cashew kernels [2]	97.5	177.53	173.09
Cocoa mass	97.4	148.50	144.64
Confectionery fat	99.7	62.32	62.13
Coconut oil	100.0	62.13	62.13
Sign up	—	0.21	—
Total			796.50
Output in finished product	98.9	795.70	786.95

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.1	20 maximum
total sugar, %	360.2	25-30 minimum
cocoa butter, %	71.8	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	71.3	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	275	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	46
alcohol, %	0.0

List of recipes

Praline semifinished (in candy No. 152) included in recipes:

	№152 "Gulliver"	Housing
	№152 "Gulliver"	No. 152

Recipe on Praline semifinished contained in handbooks:

1986 Recipes for sweets and toffee. Volume 1

Constructor ganache: Praline semifinished

Praline semifinished (in candy No. 152) included in recipes:

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: