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Blotting syrup (in No. 115, 116) → basic recipe → Constructor ganache

Constructor ganache: Blotting syrup (in No. 115, 116)

Name of raw materials	Mass fraction of solids,%	Total consumption of raw materials for 410.1 g unfinished products
Name of raw materials	Mass fraction of solids,%	in kind	in solids
Sign up	9.5	212.87	20.22
Granulated sugar	99.85	210.35	210.04
Total			230.26
Output in finished product	54.8	410.10	224.73

ganache balancing
Indicators name	Your recipe	Ideal recipe framed dark chocolate
basic criteria to evaluate
total water, %	45.2	20 maximum
total sugar, %	221.2	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, %	0.2	25-40
milk solids not fat (MSNF), %	0.0
proteins, %	1.0
alcohol, %	0.3

List of recipes

Blotting syrup (in No. 115, 116) (basic recipe) included in recipes:

	№116 Cake "Malyatko"	recipe number 1
	№115 Cake "Baby"	recipe number 1

Recipe on Blotting syrup (in No. 115, 116) contained in handbooks:

1978 Recipes for cakes, pastries, muffins and rolls. Part 1. Sponge cakes

Constructor ganache: Blotting syrup (in No. 115, 116)

Blotting syrup (in No. 115, 116) (basic recipe) included in recipes:

Recipe on Blotting syrup (in No. 115, 116) contained in handbooks:

calculations, forms, documents: