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Schwentinis coffee cake syrup → basic recipe → Constructor ganache

Constructor ganache: Schwentinis coffee cake syrup

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 21.1 g
unfinished
products
in kind
in solids
Sign up99.8513.78 13.76 
Cognac—  8.27 —   
Natural roasted coffee96.0 0.92 0.88 
Total14.64 
Output in finished product68.0 21.10 14.35 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %32.020 maximum
total sugar, %13.525-30 minimum
cocoa butter, %0.010-33 (depends on format)
advanced criteria to evaluate
dry cocoa solids, %0.010-16 maximum
dairy fat, %0.015 maximum
total fat, %0.125-40
milk solids not fat (MSNF), %0.0
proteins, %0.1
alcohol, %2.7
List of recipes

Schwentinis coffee cake syrup (basic recipe) included in recipes:

Cream of creamy coffee cake Schwentinisbasic recipe
№032 Cake "Shventinis"recipe number 1

Recipe on Schwentinis coffee cake syrup contained in handbooks:

calculations, forms, documents: