Emulsion
3 articles tagged Emulsion
Production Problem
• 7 min read
How to Fix Split Ganache (Broken, Oily or Grainy)
Oily, grainy or seized ganache can almost always be saved. Read the symptom, bring the batch to 32–34°C, blend, and add liquid only if the split comes from too much fat or the ganache has seized.
Ganache Emulsion Split ganache
Production Problem
• 10 min read
Why Ganache Splits After Cooling
Your ganache looked perfect, but after refrigeration it's oily and broken. Here's why it happens and how to prevent it.
Ganache Emulsion Fat separation
Production Problem
• 6 min read
Fruit Purée in Ganache: Substitution, Not Addition
Adding fruit purée to ganache without reformulating around it splits the emulsion and cuts shelf life. Here's the science and the fix.
Ganache Fruit purée Formulation