On 5/31/2024 at 5:19 AM, ChristianD said:I would like to take this opportunity to refer you to the test version of my ganache calculator, which you can find at http://ganache.guru/Test_EN2.php. It offers a range of calculation options, provides recommendations and is able to perform a variety of parameters (including consistency and shelf life) based on the ingredients. This may help balancing recipes for truffles. One of the biggest advantages is that most of the common ingredients (currently about 1500) are already stored here and do not have to be entered manually. If certain ingredients are still missing, you are welcome to send them to me. For any questions and/or requests, please do not hesitate to get in touch. If you have any suggestions regarding additional functionality or if you are missing functions, please feel free to let me know. I will gladly try to implement them.
Really great work 👍
Thanks for sharing ...
Just as an enthusiast, I also have a simple excel table that I created for my own local ingredients. When involving the water binding capacity of cocoa powder, I take it as 0.25 purely as a guess, meaning that 10 grams of cocoa powder binds 2.5 grams of water ... totally made-up value. What would your recommendation be for this value?
