Have experienced how difficult it can be to create your own ganache recipe?
Use Chef Jungstedts personal ganache calculator that is used every day in the production!
Surely it’s frustrating when you spend a lot of time making nice glossy bonbons with a beautiful design and then discover that your filling has moulded, dried or lost flavour or become grainy just a few days later.
You need to have precise control over the percentage of sugar, water, cocoa fat, milk fat and dry mass in your ganaches, in order to control durability and texture.
This is a very help full tool for all you praline makers our there that want to work with precision.
You also find the Ganache Calculator as a part in Chef Jungsteds Filling course – read more about that course here ->
Get your own Ganache Calculator!
BUY NOW – PAY IN INSTALMENTS OR LATER!
Chef Jungstedt, together with Klarna, can offer you the option to BUY NOW – PAY IN INSTALMENTS OR LATER.
If you live in Denmark, Finland, Austria, Netherlands, France, Poland, Spain or Italy.
You can choose the time period in which you want to pay during checkout.
What is included in the Ganache Calculator?
You have probably experienced how difficult it can be to create your own ganache recipe?
You get the taste but the filling becomes too thick and difficult to pipe. You may increase the liquid to get the consistency but then they just start to dry out or mould will start to grow just a few days later. .
If you know each individual ingredient and how much (in percent) of the various components that control the result – then you get full control over texture, taste and durability.
Chef Jungstedts ganache calculator
You need to have precise control over the percentage of sugar, water, cocoa fat, milk fat and dry mass in your ganaches, in order to control durability and texture.
Therefore, my Ganache calculator is included, so that you can more easily calculate and adjust your recipes and also get maximum control over how much ganache you want to get out of the recipe.
This gives you full control over all parameters before you even start mixing the filling. It saves time and raw materials as you get basically perfect results every time!
The ganache calculator also gives the capability to recalculate what size of a batch you want to make for the day without having to pull out a manual calculator to re-calculate each and every ingredient. This calculator will ask you what size of a batch you want for the day and then re-calculates the volumes without breaking the structure of the recipe.
Chef Jungstedts ganache calculator
You need to have precise control over the percentage of sugar, water, cocoa fat, milk fat and dry mass in your ganaches, in order to control durability and texture.
Therefore, my Ganache calculator is included, so that you can more easily calculate and adjust your recipes and also get maximum control over how much ganache you want to get out of the recipe.
This gives you full control over all parameters before you even start mixing the filling. It saves time and raw materials as you get basically perfect results every time!
The ganache calculator also gives the capability to recalculate what size of a batch you want to make for the day without having to pull out a manual calculator to re-calculate each and every ingredient. This calculator will ask you what size of a batch you want for the day and then re-calculates the volumes without breaking the structure of the recipe.
