Calculate your Ganaches like a pro!

Chef and his team uses this Ganache Calculator every day in production.

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.

What will you get?

When you purchase this Ganache Calculator you will have access to an explanation video, an explanation PDF and the Ganache Calculator.