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All groups → All semi-finished products → Finishing semi-finished products → Blotting syrups → No. 097 Coffee syrup for soaking → basic recipe → Constructor ganache

Constructor ganache: No. 097 Coffee syrup for soaking

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 322.4 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	99.85	161.33	161.09
water	—	155.21	—
Cognac or dessert wine	—	9.18	—
Natural roasted coffee	96.0	4.24	4.07
Essence of rum	—	0.37	—
Total			165.16
Output in finished product	50.0	322.40	161.20

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	50.0	20 maximum
total sugar, %	157.2	25-30 minimum
cocoa butter, %	0.0	10-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %	0.0	10-16 maximum
dairy fat, %	0.0	15 maximum
total fat, %	0.5	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	0.5
alcohol, %	1.3

List of recipes

No. 097 Coffee syrup for soaking (basic recipe) included in recipes:

	№002 Cake "Coffee"	recipe number 2
	No. 274 Coffee cake (sliced)	recipe number 1
	№478 Roll "Saamo"	recipe number 1
	№203 Cake "Daina"	No. 203
	№002 Cake "Coffee"	recipe number 1
	Cake Coffee aroma [Pavlovsky Posad]	Recipe No. 1

Constructor ganache: No. 097 Coffee syrup for soaking

No. 097 Coffee syrup for soaking (basic recipe) included in recipes:

Recipe on No. 097 Coffee syrup for soaking contained in handbooks:

calculations, forms, documents: