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Jelly with cherry syrup (in No. 39, 112, 113) → basic recipe → Constructor ganache

Constructor ganache: Jelly with cherry syrup (in No. 39, 112, 113)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 582 g
unfinished
products
in kind
in solids
Sign up70.0 286.76 200.73 
water—  206.49 —   
Granulated sugar99.8586.03 85.90 
Agar (E406)85.0 8.60 7.31 
Total293.94 
Output in finished product50.0 582.00 291.00 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %50.020 maximum
total sugar, %85.025-30 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, %0.025-40
milk solids not fat (MSNF), %0.0
proteins, %0.2
alcohol, %0.0
List of recipes

Jelly with cherry syrup (in No. 39, 112, 113) (basic recipe) included in recipes:

№112 Cake "Berry"recipe number 2
№039 Cake "Cherry"recipe number 1
№112 Cake "Berry"recipe number 1
№113 Cake "Strawberry"recipe number 1
№039 Cake "Cherry"recipe number 2
№113 Cake "Strawberry"recipe number 2

Recipe on Jelly with cherry syrup (in No. 39, 112, 113) contained in handbooks:

calculations, forms, documents: