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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Fruits, berries, candied fruits in chocolate → №202 "Cherry in alcohol in chocolate" → No. 202 → Constructor ganache

Constructor ganache: №202 "Cherry in alcohol in chocolate"

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 249.8 g
unfinished
products
in kind
in solids
Sign up99.1 97.52 96.65 
Granulated sugar99.8582.98 82.86 
Cherries taken out of alcohol25.0 41.50 10.37 
Water—  24.63 —   
Chocolate semi-finished product99.3 17.83 17.71 
Sign up78.0 10.37 8.09 
Berry tincture in alcohol—  2.61 —   
Paint red—  0.056—   
Total215.68 
Output in finished product83.1 249.80 207.48 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %16.920 maximum
total sugar, %136.425-30 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, %3825-40
milk solids not fat (MSNF), %0.0
proteins, %5.5
alcohol, %0.0
List of recipes

Recipe on №202 "Cherry in alcohol in chocolate" contained in handbooks:

calculations, forms, documents: