Troubleshooting
5 articles tagged Troubleshooting
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.
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.
Why Gummies Turn Sticky, Hard or Wet During Storage
Use the timing and location of a gummy defect to distinguish moisture uptake, drying, condensation, syneresis and crystallization, then choose the next trial.
Why My Gelatin Dessert Won't Set (or Sets Too Firm)
The handful of reasons a gelatin set fails — too little gelatin, a hard boil, fresh proteolytic fruit, strong acid, or incomplete blooming — plus how to diagnose and rescue a batch.
My Confectionery Spoils Too Quickly: Diagnosis & Solutions
Product failing before expected shelf life? This troubleshooting guide helps you identify the cause—whether mold, crystallization, texture loss, or rancidity—and provides targeted solutions for each spoilage type.