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Blotting syrup (in No. 477) → basic recipe → Constructor ganache

Constructor ganache: Blotting syrup (in No. 477)

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 689.7 g
unfinished
products
in kind
in solids
Sign up17.0 327.01 55.59 
Granulated sugar99.85298.19 297.74 
water—  52.48 —   
Cognac—  27.87 —   
Essence of rum—  1.12 —   
Total353.34 
Output in finished product50.0 689.70 344.85 
ganache balancing
Indicators nameYour recipeIdeal recipe framed dark chocolateRe­com­men­da­tions
basic criteria to evaluate
total water, %50.020 maximum
total sugar, %290.325-30 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, %0.0
alcohol, %9.1
List of recipes

Blotting syrup (in No. 477) (basic recipe) included in recipes:

№477 Roll "Extra"recipe number 1

Recipe on Blotting syrup (in No. 477) contained in handbooks:

calculations, forms, documents: