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Praline semifinished → in candy No. 158 → Constructor ganache

Constructor ganache: Praline semifinished

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 819.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	432.37	431.72
Coconut oil	100.0	176.17	176.17
Dry cream	96.0	141.20	135.55
Roasted cashew kernels [2]	97.5	52.25	50.95
Cocoa mass	97.4	25.66	25.00
Sign up	—	0.016	—
Total			819.39
Output in finished product	99.0	819.40	811.21

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	1.0	20 maximum
total sugar, %	472.2	25-30 minimum
cocoa butter, %	12.4	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	12.3	10-16 maximum
dairy fat, %	58.7	15 maximum
total fat, %	269	25-40
milk solids not fat (MSNF), %	75.5
proteins, %	38
alcohol, %	0.0

List of recipes

Praline semifinished (in candy No. 158) included in recipes:

	№158 "Meteor"	No. 158
	№158 "Meteor"	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. 158) included in recipes:

Recipe on Praline semifinished contained in handbooks:

calculations, forms, documents: