ganaches - HB Ingredients.

GANACHES
Ganache
Chapter 1
Introduction
2
What is a ganache?
 An emulsion
 A suspension
3
Basic ingredients:
Chocolate + liquid (water phase)
A good balance is needed between:
Fat – dry substance - water
4
An optimal result depends on some parameters:
 The
expected quality of the expected end product
determines the choice of the raw materials.
 The
expected shelf life in function of the distribution
progress and storage possibilities.
 The
process possibilities according to the available
equipment.
5
What is a good quality ganache ?

Aroma
Texture

Total fat content of about 30-35% of which

• ± 1/3 butterfat (Quantum satis)
• ± 2/3 cocoa butter (Quantum satis)
 Water: quantum satis
 Light-creamy texture
 Dry substance: quantum satis
 Binding - body
6
Cocoa butter: minimum 18%
-Needed for: stability and
mouth feeling
Total fat: between 30 and 40% -Needed for: elasticity and
mouth feeling
Total sugar: between 20 and 75%
-Softens the texture
-Raises the shelf life
Dry substances
(cocoa, not solved sugars, fiber)
-Influences the texture, the
taste
-Raises the shelf life
-Raises the softness
-Shortens the shelf life
-Influences the taste
Water: maximum 30%
7
Fundamental: Ganache is an emulsion in which very small fat particles
are divided in the water phase.
Clotted ganache: the very small fat particles will be grouped together,
in that way the balance between water and fat surface changes.
Causes:
The balance between:
 Fat – dry substance – water > are not in the right combination
 One of the ingredients has a too low pH
 One of the ingredients is too cold added
 Wrong mechanical operation
8
Chapter 2
Shelf life
9
Quantity
The shelf life of a product is:
The time during which a product, produced under
normal circumstances and stored in relevant
conditions remains suitable for sale and consomption
(without unacceptable microbiological development,
chemical or taste technical differences)
Time
10
2.1 Microbiological
2.2 Chemical
2.3 Physical
11
Different decay processes

Microbiological
•
Humidity in the chocolate




Chemical
•
Oxidation – Conditions:





•
Non-saturated fatty acid and oxygen
Light
Metal trace
Heat
Some enzymes
Hydrolysis (water activity)


Moulds formation
Gasification
Acid
Similar to oxidation – more microbial than chemical
Physical
•
•
•
•
•
Sugarbloom
Fatbloom
Fat migration
Strange odours
Lost of aroma
12
Depends on:
• Hygiene
• Water activity
• pH
• Ingredients
• Right processing
• Preservation
13

Protect the products against:
• Odours
• Humidity
• Light
• Air
• Unstable temperature
14
Caused by microorganisms
moulds
yeasts
bacteria
• Always present in small amounts in the environment and in food
• For a stable product we need:
• Good raw materials
• Hygiene
• To remove microorganisms
• Slow down development
15

Heat
• Pasteurisation
 Shorter shelf life
 72°C/15s (161.6°F/15s)
 Pathogens – still enzyme activity
• Sterilisation & UHT
 Long shelf life
 > 120°C/few seconds (> 248°F/few seconds)

Other
• Radiation treatment (X-gamma)
16

Necessary for development:
• Nutrients (sugars, proteins and fats)
• Water
• Temperature
• Environment
To slow down the development:
 pH
 Conservation agents
 Alcohol
 Smoking
 Atmosphere
17
Moisture %
Water
Free / Available
Bond
Chemical reactions & Micro-organisms
Aw
(0<Aw<1)
18
Aw =
Vapour pressure sample
Vapour pressure water
Strongly
bonded
~ ERH
Less strongly bonded
capillary absorbed water
free water
Water activity is a result of:
• Amount of water
• Solids
• Chemical bonds (solution)
• Physical bonds (surface)
• Capillary bonds
(such as sponges, kitchen paper)
19
WATER ACTIVITY
Halophilic bacterias
Staphylococcus aureus
moulds
yeasts
Lactobacillus sp.
Salmonella
Pseudomonas
E. Coli
Clostridium perf.
Osmophilic
yeasts
No microbiological development
Xerophitic
moulds
50
45
40
Moisture
35
30
25
20
15
10
5
0
0,0
0,1
0,2
0,3
0,4
0,5
0,6
0,7
0,8
0,9
1,0
Aw
Gianduja
Caramel
Marzipan
Butter
Cream
Fondant
sugar
Ganache
20
Indication of shelf life

Aw > 0.85:
max. 3 weeks

0.85 > Aw > 0.7:
max. 3 months

0.7 > Aw > 0.65

Aw < 0.60:
6 to 9 months
microbiologically stable
21
CHANGING WATER ACTIVITY
Decrease moisture level
W
W
811
1 kg
811
2 kg
Cream
40
1 kg
Cream
40
1 kg
Aw= 0,93
Aw= 0,86
Or change raw materials (water %):
•Cream (60%)
•Condensed milk (30%)
•Butter (16%)
•AMF – Butter oil (<1%)
Attention : TASTE AND TEXTURE MIGHT CHANGE !!!
22
CHANGING WATER ACTIVITY
Decrease Aw while maintaining equal moisture level
Dark 811
Cream 40
Butter
Glucose
Invertsugar
W (g)
2150
800
100
50
50
Aw = 0,78
Dark 811
Cream 40
Butter
Glucose
Invertsugar
Sorbitol
W (g)
2150
800
100
50
50
50
Aw = 0,77
W (g)
Dark 811
2150
Cream 40
800
Butter
100
Glucose
50
Invertsugar
50
Sorbitol
50
Glycerol
50
Aw = 0,70
Ingredients (sweetness):
•Glucose sirup
•Dextrose (30)
•Invertsugar (125)
•Fructose (130)
•Sorbitol (50)
Attention : TASTE AND TEXTURE MIGHT CHANGE !!!
23
Aw and antimicrobiological
--------------------------------------Reducing and antimicrobiological effect from components.
Components
Awreduci
ng
Anti
micr.
act

•
•
•

Mono-/di-/polysaccharides XX
Monosaccharides:
Disaccharides:
•
•
•
Pentoses, hexoses, sucrose,
etc.
Alcohol/polyoles
Ethanol
Sorbitol
Mannitol, xylitol, erythritol
Glycerol
XX
XX
XX
XX
XX
XX
Organic acid
XX
XX
Glucose
Fructose
galactose
Saccharose
Maltose
Lactose

Oligosaccharides or composite sugars:

Polysaccharides:
•
•
Cellulose
Starch
X
Sweetness
Additive
Glycerol
Proteins and derivates
Amino acids, oligopeptide,
proteinhydrolytes
XX
= 60
Sugar alcohols
- Lactitol = 40
- Maltitol = 90
- Xylitol = 100
24
Saturation point of sucrose/invert sugar solutions
Invertsugar Sucrose
g/100 soln g/100 sol
100
0
90
10
80
20
70
30
60
40
50
50
40
60
30
70
20
80
10
90
0
100
Dextrose
Solids
AT
20°C
62,5
64,3
66,3
68,8
71,8
74,9
72,8
71
69,9
68,5
67,5
0
10
20
30
40
50
60
70
80
90
100
Sucrose
100
90
80
70
60
50
40
30
20
10
0
% Solids
At 23,5°C
66,7
68,1
71,2
74,4
70,3
65
60,4
56,2
/
/
/
25
Name
Sucrose
Lactose
Maltose
Galactose
Dextrose
Fructose
Lycasine
Maltitol
Lactitol
Sorbitol
Isomalt
Mannitol
Xilitol
Polydextrose
Glusose syrup
Invertsugar
Glycerol
Maltodextrine
Relative
sweetness Structure
100
40
50
60
70
140
70
90
40
50
50
70
100
0
74
125
60
0
Disacharide
Disacharide
Disacharide
Mono-sacharide
Speciality
Malt favour
Cool effect
Light bitter
Cool effect
Cool effect
Cool effect
Polyoles
Polyoles
Polyoles
Polyoles
Polyoles
Polyoles
Cool effect
Poly-sacharide
sourish
According to DE
50% dextrose and 50% fructose
volume extension
26
Shelf life in relation to temperature
•Decrease storage temperature
•Slow down development at lower temperatures
•Freezing
•Adapted packing
•Adapted procedure
Normal shelf life
21 days
Frozen shelf life
Freeze
8 months
20 days
Defrost
1 day
27
Microbiological decay: examples
•Cracked pralines caused by gas formation (fermentation)
•When having high sugar levels (Fondant sugar):
Ex: Zygosaccharomyces rouxii
formation of CO2 & Ethanol
requires special method to analyse
• formation of moulds on the contact surface
• sour cream fillings
• Pathogens! No taste deviation (f.e. salmonella)
28
Conservation agents
•Conservation agents (KB 1/03/1998)
•Sorbic acid
E200 (fat soluble so less effect)
•Sodium Sorbate
E201 (water soluble)
•Potasium Sorbate
E202
• Has to be declared on the packaging
•Large range anti-microbiological activities
•Needs lower pH<4,8
•ONLY the undissociated form is active
•Normally addition of acids is needed
•Dosing <2g/kg sorbic acid
•Also benzoate (E210), Na-(E211), K-(E212), Ca-(E212)
29
Alcohol
•Ethanol
•From fermentation of sugars
•Boiling point 78,3°C
•In vol % (density 0,79kg/l)
•Microbiological growth stopped at 17% alcohol:
Alcvol=
Alcvol added x quantity of Liquor
>= 17%
Quantity of liquor + moisture other ingredients
30
Chapter 3
Working methods
31
Scaling raw materials
Slightly warm up UHT cream,
maximum 35°C, eventually with
infusion (Time!)
Boil the cream
eventually with the
infusion
Sieve
Sieve
Eventually add
butter
Callets
Pre-crystallise
Boil UHT cream, eventually
with infusion and allow to cool
down
OR
Pre-crystallised chocolate
Eventually alcohol
Eventually butter
Homogenise
Eventually alcohol
Pre-crystallise
Homogenise
Direct application
Direct application
32

It is definitely important to temper a ganache in order to
reach the next grade of quality
• Gloss of glazing ganache
• Consistency of ganache to be cut
• Final consistency that guarantees better resistance to the
ganache during shelf life.
• Less release of flavor and taste
• Improved mouthfeel
• Longer shelf life
33

When the ganache has a bad or insufficient precrystallisation, the following deficiencies might appear:
•
•
•
•
•
•
•
Lack of gloss
Gray or white discoloration
Finger sensitive (melts away by touching the product)
Possible granular structure (pieces of fat)
Unstable structure that shortens shelf life
Faster dehydration
Praline fatbloom will occur faster due to migration of oils
34
Homogenise:
necessary to obtain as many small equal
parts of fat in to the liquid as possible.
Tempering:
necessary to start up the ß
-end crystallisation
35
MELTED COCOA BUTTER
WEEKS
MONTHS
HOURS
DAYS
MINUTES
SECONDS


VI 36°C
96.8°F
34°C 93.2°F
’’28°C 82.4°F
16°C 60.8°F
22°C 71.6°F
36
Best melting °T
60°C / 140°F
Not higher for milk chocolate and fondant
50°C / 122°F
Not higher for white chocolate
45°C / 113°F
40°C / 104°F
FONDANT
Maximum working °T
Starting °T to work
34.5°C / 94°F
31-32°C / 88°F
MILK
32.5°C / 90°F
29-30°C / 85°F
WHITE
30.5°C / 87°F
27-28°C / 81°F
27°C / 80.5°F
37
Example
A ganache made with:
1 l cream (40%)
2 kg chocolate (36%)
Has a Aw value:
Non crystallised
Crystallised
Homogenized and pre-crystallised
Aw: 0.843
Aw: 0.828
Aw: 0.820
Ganache feels soft
Firm and smooth
Quite firm and still smooth
38
Chapter 4
Formulations
39
1000 g choc. 28%
1000 g cream 35%
% cocoa butter
*******
0,925
1000 g choc. 36%
1000 g cream 35%
*******
0,936
1000 g choc. 40%
1000 g cream 35%
******
0,940
1250 g chocolate
1000 g cream
******
0,908
1250 g chocolate
1000 g cream
******
0,921
1250 g chocolate
1000 g cream
*****
0,928
1250 g chocolate
1000 g choc. 40%
1000 g curdled
1000 g cream 35%
cream
******
****
0,952
0,952
*******
******
*****
****
***
**
*
1500 g chocolate
1000 g cream
****
0,882
1500 g chocolate
1000 g cream
****
0,905
1500 g chocolate
1000 g cream
****
0,909
1500 g chocolate
1000 g curdled
cream
****
0,938
1750 g chocolate
1000 g cream
****
0,860
1750 g chocolate
1000 g cream
***
0,885
1750 g chocolate
1000 g cream
***
0,895
1750 g chocolate
1000 g curdled
cream
**
0,929
2000 g chocolate
1000 g cream
**
0,838
2000 g chocolate
1000 g cream
*
0,850
2000 g chocolate
1000 g cream
*
0,864
2000 g chocolate
1000 g curdled
cream
*
0,896
L811
811
7811
70-30-42
*after a
cold
emulsion
= OK
Too soft, could be in mould but is too difficult to close
Very soft
Soft
Good for moulding praline
Good firmness for piping and cut pralines
Is quite firm
Very firm
40
1000 g choc. 36%
1000 g cream 20%
% Milk fat
*******
0,949
1000 g choc. 36%
1000 g cream 35%
*******
0,940
1000 g choc. 36%
1000 g cream 40%
*******
0,934
*******
******
*****
****
***
**
*
1250 g chocolate
1000 g cream
*****
0,941
1250 g chocolate
1000 g cream
*****
0,922
1250 g chocolate
1000 g cream
*****
0,903
1500 g chocolate
1000 g cream
****
0,926
1500 g chocolate
1000 g cream
****
0,907
1500 g chocolate
1000 g cream
****
0,897
1750 g chocolate
1000 cream
****
0,911
1750 g chocolate
1000 cream
****
0,886
1750 g chocolate
1000 cream
***
0,874
2000 g chocolate
1000 g cream
***
0,887
2000 g chocolate
1000 g cream
***
0,855
2000 g chocolate
1000 g cream
***
0,859
811
! Small ball
811
!! Light grain
811
Too soft, could be in mould but is too difficult to close
Very soft
Soft
Good for moulding praline
Good firmness for piping and cut pralines
Is quite firm
Very firm
41

More cocoa butter → ganache
becomes firm →
Aw value increases.

More milk fat → ganache becomes
softer → Aw value decreases.
42

The more milk fat in the ganache, the lower the melting
point of the mixture cocoa butter/milk fat needs to be.

The presence of milk fat, cocoa fat and palm kern,
complicates the tempering of the ganache.
• Interference with crystallisation of cocoa butter.

Standard oils such as sunflower, soya, rapeseed and
nut oil have a less pronounced effect on the melting
behaviour of the cocoa butter.
• They do make the cocoa butter softer, but the oily part in the
mixture does not crystallise.
43
1000 g cream 800 g cream 800 g cream 800 g cream
800 g cream
800 g cream
800 g cream
800 g cream
800 g cream
2000 g chocolate 2000 g chocolate 2000 g chocolate 2050 g chocolate 2150 g chocolate 2150 g chocolate 2150 g chocolate 2250 g chocolate 2250 g chocolate
100 g butter 100 g butter 100 g butter
100 g butter
100 g butter
100 g butter
100 g butter
150 g butter
50 g glucose 50 g glucose
50 g glucose
50 g glucose
50 g glucose
50 g glucose
50 g glucose
50 g invert sugar 50 g invert sugar 50 g invert sugar 50 g invert sugar 50 g invert sugar 50 g invert sugar
50 g sorbitol
50 g sorbitol
50 g sorbitol
50 g sorbitol
50 g glycerol
50 g glycerol
50 g glycerol
0,859
0,824
0,813
0,778
0,781
0,770
0,699
0,644
0,682
44

Bad connection between fat – dry ingredients water

One of the ingredients has a too low pH

One of the ingredients was too cold when added

Bad mechanical treatment
45
Chapter 5
A few examples
46
 800
g cream
 200 g butter
 800 g chocolate
 150 g sorbitol
 150 g glucose
47
Aw 0.617
200 g sugar
150 g glucose
226.4°F
300 g cream
60 g butter
160 g raspberry puree
30 g sorbitol
Caramelise
108°C /
Mix and
cook till
200 g white chocolate
48
Aw 0.675
300 g cream
170 g glucose
110 g maltodextrine
40 g butter
40 g glycerol
840 g dark chocolate
170 g milk chocolate
49
Chapter 6
Liquid fillings
50
LIQUOR PRALINES
20°C / 68°F
100 g / 3 ½ oz W
203 g / 7 ¼ oz S
Saturated
100°C / 212°F
100 g / 3 ½ oz W
487 g / 17 ¼ oz S
Saturated
During
cooling
100 g / 3 ½ oz W
487 g / 17 ¼ oz S
Over saturated
20°C / 68°F
100 g / 3 ½ oz W
203 g / 7 ¼ oz S
284 g / 10 oz
Too much sugar
Saturated
51

A warm saturated sugar solution, cooled down,
contains more solved sugar than necessary to be
saturated. This is an oversaturated sugar solution.
• At 100°C / 212°F – 100 g / 3 ½ oz water is saturated with 487 g /
17 ¼ oz sugar
• At 20°C / 68°F – 100 g / 3 ½ oz water is saturated with 203 g /
7 ¼ oz sugar
• Cooling → 284 g / 10 oz too much sugar
 The too many solved sugar will be crystallised after some times.
• Crystallisation will be speeded up by:
 Adding sugar crystals
 Stirring
 Contact with dry object
52



The chocolate shells are moulded and after setting filled
with over crystallised liquor syrup.
Light encrusting appears overnight on the edges and
surface.
Close the shells.
Recette:
Ingredients
Sugar
Water
Glucose
Optional
Grinded juniper berries
Salt
Liquor
Alcohol
Weight
1500 g
500 g
50 g
3 ¼ oz
17 ½ oz
1 ¾ oz
Preparation
Boil to 107°C / 224.6°F (77° Brix).
When you boil to higher temperature, more
liquor can be added, making the mixture less
sweet.
10 g
3 ½ oz
1 g 1 pincée
150 g
150 g
5 ¼ oz
5 ¼ oz
53