I have a question, Im making my daughters 2nd birthday cake in this week, i wanted to do it ahead time. If the proportion is in the golden ratio, it will equal approximately 1.618. Get free baking business tips and tricks in your inbox. Once the ganache thickens ever-so-slightly, you can spread the ganache between cake layers. That way youll have some extra for a midnight snack!! Just make sure to take the lid off when you set it out to come to room temp so that any condensation doesnt drip into your ganache. Different usages of ganache and their ideal characteristics. I'm using it just now and although it asks you for the number of layers of cake - I just put zero because I don't fill my cakes with ganache, I only use it on the outside of the cake. I ganached my first cake this weekend. This calculator is a prototype and is limited to a specific set of ingredients. Find the shorter segment and label it b. The Main Elements of Ganache. Class Description. If you intend to use any of the text, templates or images within, it must be linked back to this site with credit given to www.jessicaharriscakedesign.com and/or Jessica Harris Cake Design. Water - This is usually incorporated in the form of cream, Sugar - This usually incorporated from the chocolate and can also be added, Non-fat cocoa solids - This is the cocoa solids from the chocolate minus the cocoa butter from milk or dark chocolate, Cocoa butter - This is a fat from the chocolate present in all types of couverture chocolate, Milk Fat - This usually comes from the milk, cream, butter and the milk from milk chocolate and white chocolate, Milk Solids - This also comes from the milk, cream, butter, milk chocolate and white chocolate. Plated desserts - This ganache can be more fluid for sauces and more flavour forward. Continue to whip if needed, but be aware that whipped ganache can over-whip very quickly. Overall, thin consistency. I also dont like white chocolate ganache, so I just deal with the color issue. Whipped Ganache / Filling (chocolate to whipped cream ratio) Semi-sweet / dark chocolate - 1:2 ; Milk chocolate - 1:1.5; White chocolate - 1:1; For a firmer whipped ganache you can add a bit of unflavoured gelatine (softened in water and melted a few seconds in the microwave) in the warm whipped cream & chocolate mixture. In a microwave-safe bowl, melt white chocolate in a microwave. I might pop the cake in the fridge a good 30 min to get the ganache to set firm a little quicker, but then Ill leave it out a few hours before covering it in fondant so I dont have a cold cake to deal with. Thanks Jessica. Yes! Equivalent ratios can be divided and/or multiplied by the same number on both sides, so as above, 12:4 is an equivalent . The plastic wrap helps trap the heat. The current federal reimbursement rate for mileage is $0.56 per mile, which is a good place to start. Please consult your local health/food safety authorities for shelf stability indications. Ratios should always be presented in their simplified form. Otherwise the calculator finds an equivalent ratio by multiplying each of A and B by 2 to . Thanks Jessica! southerncross http://cakecentral.com/cake-decorating-ftopict-720774-ganache.html+lbsThis isn't a full chart, but it is a starting point. Copyright 2010-2018 Jessica Harris. Pour the cream into a small saucepan set over medium-high heat and bring to a boil. Her passion is explaining the WHY behind cooking Why should you cook things a certain way; Will they turn out if you do it differently; What are the pros and cons of the method? Decadent, moist and a crowd favourite, this client-approved recipe is straightforward and easy to make for all-level bakers. Ask me any day, Ganache is my go-to medium for crumb coating & covering all my fondant cakes. This ratio calculator will accept integers, decimals and scientific e notation with a limit of 15 characters. You can also download my buttercream spread sheet in my design shop and theres a converter in there for ganache! So a 2:1 ratio might be 8 ounces of chocolate to 4 ounces of cream. It can be really handy as well when substituting ingredients to know what other ingredients may need to be added to compensate. Microwave for 30 seconds more and when the chocolate has melted almost completely, allow it to sit for 1 minute more before stirring. Follow the method of your choice & voila! ), stir well and put it back for 15-30 seconds at 50% power, depending on the consistency. At room temperature, cocoa butter is a solid and so the more cocoa butter there is, the more stiff the mixture will be at room temperature. This gives the cream a chance to soften the chocolate. You may have heard that water is an enemy of chocolate, however that is mainly true when youre trying to temper chocolate. Hi there Ganache with higher percentages of cocoa solids have a more intense cacao flavour, are more bitter, are darker in colour and are more stiff. Knowing the amount of ganache to use can definitely be tricky. Pour cream into a bowl. I hope that helps! Yum! So, that saves A LOT of ganache! size of board compared to size of cake, whether you torte with ganache or just cover the outside. Honestly, unless you point it out, most people dont notice. miles at. Ill have to do this for buttercream too! Good thing ratios for ganache are super easy to calculate. With ganache, we like to use ounces as our unit of measurement for both the chocolate and the cream. This is often described as creaminess or unctuousness. This post originally appeared in February 2016 and was revised and republished in February 2022. In a nutshell, a ganache is a balanced mixture of liquids (cream, milk or water), dry solids (dry cocoa solids, sugars, milk solids), fats (cocoa butter, dairy butterfat, nut oils, vegetable oils) - added flavors or inclusions are . Use calculator. Pour heavy cream over the chocolate and place in the microwave for 1 minute. Take the sum a and b and divide by a. This is really helpful. Thank you! Its from Trader Joes, called Pound Plus bar. How to Use Our Calculator. Pour in double cream. Required fields are marked *. If you want to be precise, then put the egg in a bowl, weigh it, then beat it with a whisk or fork to combine and then remove some based on the weight. They also determine the flavour of the ganache. If you can roll it a bit thicker, that does make a difference. Thank you! Aspect Ratio Calculator. Place the bowl in the microwave for a minute on high. I have a friend who would like me to make her an Ombre cake using buttercream can I use ganache as a crumb coat to give a sharper shape and then apply buttercream, or will this react and not set dont want to make a mistake as this is a four tier cake and will work out costly if I get it wrong!!! The ratios I'm giving you are for ganache as a frosting, which can be used under fondant, or left as the final finish. post #1 of 11 . At this consistency, you can pipe decorations. Its melting point is lower than cocoa butter and therefore melts more quickly in the mouth. Loosely place the chopped chocolate in a medium heatproof bowl. So, if you know youre going to make an 8 round cake and youre going to have 3 layers of ganache in there, then youll need 21 oz. Enter part-to-part or part-to-whole ratios. STEP 6: Dust the cocoa powder over the wet macaron shells. Thank u for all your help. Non-fat milk solids are also present in milk, cream, butter, milk chocolate and white chocolate. Personally, I often fill & cover carved/odd- shaped cakes with ganache and on the flipside; prefer to fill with buttercream and cover in ganache when it comes to birthday & wedding cakes. Enter your numerator (top) on the left and denominator (bottom) on the right. Secondly, insert this figure into the recipe calculator below which will provide you with with the ingredient ratios to use. I wish you the best!! Macarons - This ganache should be smooth and pipeable. To make truffles, pop the ganache into the refrigerator and stir it every 5 minutes until its thick and cool, but not completely hardened. . This is really helpful! i have a big cake to do the first tier will be a 14 inch Truffles typically use a ganache that is two parts chocolate to one part cream. Cant even tell you how much your blog helps me on a regular basis. The calculator will currently work with the following ingredients: The above calculator incorporates the following conversions for each ingredient. Then, you can freeze it. Hi Jessica. I need to figure this out in order to price my cake and plan how much of the bi batch Ill be using. If not can you suggest me a frosting to fill your mud cake. The main compositional elements of a chocolate ganache are: These compositional elements determine the taste, stiffness, mouthfeel, colour, how long the ganache lasts for and the texture of the ganache after a long period. Dont sweat it if you werent the star pupil of your algebra class, though. The fondant does appear a little darker when on a dark ganache cake. Input the values into the formula. Ganache Ratio Chart : Top Picked from our Experts Vegetarian Recipe Huh, I've not heard of this!! http://cakecentral.com/t/741743/the-ganacherator. There are many different types of sugars and syrups which can be added to ganache and have varying levels of sweetness. You can tell the cream is warm when it begins to bubble and is hot to the touch. Sugar - This usually incorporated from the chocolate and can also be added. Ratio Calculator is a free online tool where you can compare two ratios and find one missing value. So, if you know you're going to make an 8 round cake and you're going to have 3 layers of ganache in there, then you'll need 21 oz. Sorry! If you dont have one close by Pastry Portal online has some YUMMY chocolate by Casa Luker. This chocolate tart recipe features a silky, smooth and soft dark chocolate ganache encased between a perfect tart shell. Stir with a silicone spatula well until you have a smooth ganache. sorry if I sound dumb! Microwave ganache. Pour the measured amount of cream into the bowl as well. thank you for your help,Jessica.i have so much to learn!!!! Best of all, it stacks and carves well and provide a stable cake structure for decorating. size of board compared to size of cake, whether you . Dump chopped chocolate into the bowl of hot cream all at once. 1. You can also subscribe without commenting. i would like to know how do you calculated how much ganache will you need ? Keep in mind that each ganache will thicken as it cools. You can download the Ganacherator (Find it under the Cake Resource Tab at the top, then under Recipes and under Ganache) or use my Buttercream Calculator in my Design Shop to figure it out. Thanks again and keep up the awesome work! Now, before I give you my weights, I have to say that I like a NICE generous amount of filling in my cake. Hi Jessica can I ask what type of dark chocolate do you used for your ganache and can you give me some ideas on what brand or type of chocolate to buy. Chocolate cake, that is. many thanks Adrienne. could you tell me more about it,please? Use the golden ratio calculator to . Pour the cream over the chocolate and wait 2-3 minutes or until the chocolate starts to soften. If i do so, can i keep my cake outside for two days after covering with fondant?? To work out how much chocolate and cream you need, you just divide 1500g by 3, . I used it to calculate the amount of ganache needed for a 7 round cake, 4 high with 4 layers of cake. Enrobed/dipped pralines - This ganache should have a more firm texture so that it can hold its shape while being handled and dipped. Remove the lid and bring the cream back up to just under a boil. This is clearer if the first number is larger than the second, i.e. God bless you allespecially nafelyI might have known it would take a bonnie lass from the fair city to help this old glaswegian. Follow the method of your choice & voila! 2004 - 2022 Cake Central Media Corp. All Rights Reserved. Bring the cream up to a boil, cover the pot, and turn off the heat. Do not stir too quickly or vigorously. Find the longer segment and label it a. Bring the cream up to a boil, cover the pot, and turn off the heat. Somewhere among the towers of batter-smeared mixing bowls, you'll find a flour-covered Maria making unique seasonal desserts for her blog, Sift and Whisk. Therefore, if you have 250 grams of cream . Instructions. You still need to be able to scoop it! Cocoa butter is a very special element of chocolate and gives the chocolate the wonderful texture it is known for. If you let it cool and thicken a bit, you can make those awesome drips down the side of your layer cake by pouring a small amount ganache on the top and guiding it to the edges so it runs down. A ratio of 1/2 can be entered into the equivalent ratio calculator as 1:2. Not sure I understand your question. the calculator would then tell you how much chocolate (both white and dark) and how much cream would be needed to give you enough ganache to cover the cake. (Times may vary, see our note below). I've been searching for two days and no luck. The recipe should be of the same unit of measure. The main operation of the calculator is to solve the ratios using the three values provided by the user and find one missing value. The gear ratio helps us in determining the number of teeth each gear needs to produce a desired output speed/angular velocity, or torque. 3. Break the chocolate in a microwave-safe bowl. The formula for converting a percentage to a ratio can be expressed as follows: r = p 100 = p:100. where: r = ratio. I also use the 2:1 chocolate to cream ratio for bonbon fillings. You also dont need to put the drippy ganache on hot. For frostings, thick glazing, fillings, and whipped ganache: (1:1 ratio) 8 ounces of bittersweet or semi-sweet chocolate, about 224 grams; 1 cup of heavy cream, about 224 grams; a pinch of kosher salt (optional) For thin glazing, fondue, and light whipped ganache: (1:1.5 ratio) Have you ever wanted to know How much ganache do I need to fill an 8 cake? Well, Ive got some answers for you! In a saucepan heat the cream gently over low heat until simmering. Sit the heatproof bowl of chocolate & cream on top of the pot/saucepan of simmering water, ensuring that the water doesnt touch the base of the bowl. Take a divided by b. Enroll for free. Do not include the unit in the recipe. I hope that helps! Replies to my comments 4. well,my question is:do you think i can fill and crumbcoat my cake with buttercream,and then frost it with a big layer of chocolate ganache to get it firm and smooth? Join the BakeCalc community of 3,000+ bakers. Ganache Calculator Decorating By southerncross Updated 15 Jun 2011 , 6:03pm by nanefy southerncross Posted 15 Jun 2011 , 1:06am. For the microwave, set it for 1 minute at 50% power (for 1000watt microwave! Step #4 - Cover & Rest - Cover the whole bowl with plastic wrap and let sit for 2 minutes. If it is too thick to work with, heat it gently over a double-boiler (or in the microwave on a low heat setting), stirring frequently. 1 tablespoon brandy. The Percentage to Ratio calculator uses this ratio conversion formula and provides the calculations by: Converting the percentage to a fraction. 2015 Jessica Harris Cake Design - Designed by, https://jessicaharriscakedesign.com/recipes/, http://cakecentral.com/t/741743/the-ganacherator, http://www.craftsy.com/blog/2013/06/how-to-make-ganache/, Cake Decorating Sharp edges and Straight corners | Flavor Rules, http://jessicaharriscakedesign.com/2013/01/how-much-ganache-do-i-need/. Place the bowl in the microwave for a minute on high. Each ingredient in a ganache recipe consists of base elements that determine the characteristics of the ganache. Bonbons are single bites of delight condensing interesting flavours and textures into a single piece. Once at room temp, zap it in the microwave 15 secs at a time until you get it to a buttercream consistency! Other common additions include butter, for a creamier texture, and extracts or . Remove the cream from the microwave and pour the chocolate chips in. The equivalent ratio calculator will produce a table of equivalent ratios which you can print or email to yourself for future reference. Thanks. Immediately pour the liquid over the chocolate. (Or you can use a double boiler.) The only time Ive had issues with it is when I use the same white fondant for decorationsthen the color is not the same. 29/06/2018 You can keep it in the fridge until the expiration date on the heavy cream that you used. You can wait until its warm and runny but not hot. As a quick example, if someone's monthly income is $1,000 and they spend $480 on debt each month, their DTI ratio is 48%. Sauce - This is the most fluid version of the ganache. It would be delicious and incredibly rich!! Don't subscribe A good consistency to imagine for ganache made with this ratio is fudge like when warm and nut butter . lol. Generally, ganache with less water will last longer. Here shes talking about around 33 ounces for 3 square ordinary layers that works out to about almost 2 kilograms a very vast difference and this lady talks about filling her cakes with it as well (my family find it a bit hard for the inside, thus I know its not supposed to be done but I buttercream and put filling into the whole caboodle and then only ganache works for me apparently it should be working. So, while I had some fresh ganache made, I decided to take some notes!! I find it difficult to cover my ganache coated cakes with white fondant as you can see the dark ganache through it. So happy you found me! Hello, Do you know how much ganache is needed for 14 square cake per layer please? Ive seen in one of your replies above that you rarely fill your cakes with ganache. T. Thank you! So, stay tuned! Based on your blood test results, it calculates the most popular cholesterol indicators (LDL/HDL, triglycerides/HDL, and total cholesterol/HDL ratio), making it easy to assess heart disease risks and your general state of health.Read on to learn how to calculate these cholesterol ratios, or, for more of your health . If the ganache is too warm, the drips will run all the way to the bottom of your cake, so do a test drip first! There are recipes that are as simple as two ingredients: chocolate and cream. . Thank you so much for your help. by the way,congratulations for your talent,you are very professionnal,everything you do is just soclean,so neat!!! Don't forget to charge for the entire round-trip! can vary dramatically even from one field to the next. Its all about finding the right balance of ingredients to suit what you need it for. Im not sure. Convert Part-to-Part Ratio to Fractions. The ganache is ready to be used to fill & cover your cakes when it is a peanut butter consistency. Its as simple as a piece of paper and a pencil, but I just get so focused that I dont think about taking notes while Im working. Cheers everybody. Using an electric mixer whip ganache until light and fluffy. Round: For a 8 round cake: 7 oz ganache per layer. Then, if the filling is perishable, Ill pop it back in the fridge after I get the fondant on straight and smooth. The consistency of this ganache when its still warm will be kind of like chocolate pudding. Sometimes depending on the ratios you might get a result like 3.75 eggs (or 3 and 3 quarter eggs). To use this online calculator for Tip Speed Ratio, enter Angular Velocity of Rotor (), Rotor Radius (R) & Free Stream Wind Speed (V) and hit the calculate button. Here is how the Tip Speed Ratio calculation can be explained with given input values -> 1.099557 = (1.57079632671491*7)/10. I've not tried pouring or whipping, so can't advice you on that. If your ganache sets too hard, you can soften this by microwaving it for 15 second increments and mixing it in between until it returns to a spreadable peanut butter consistency, Should you have any leftover ganache, you may place this into ziplock bags, flatten and freeze for up to 3 months (remember to date & label it). Usually it is fine to just round to the nearest number, so 4 eggs may be fine. It worked out to about 8 kilograms for 3 layers of cake unless I am reading it all wrong. It needs to be pourable and have a strong chocolate flavour. Glazes (e.g., torte, drip cake, cupcake) - This ganache needs to be more fluid and shiny so that it is more aesthetic and has an even and smooth surface. The cream is ready when it reaches 200F, right below the boiling point. Fill a saucepan/pot halfway with water and place over heat till it comes to a simmer. You entered in the diameter of the cake (say 8" ) and then the height of the cake (say 4") . Chocolate ganache is used for many desserts and applications and they all have different requirements and ideal characteristics. 1:2 ratio (1 cup chocolate to 2 cups heavy cream)- Great for dips, fondue (can be used in chocolate fountain too), thin glaze, drinking chocolate. Ramon Morato recommends that for optimal shelf life, a ganache should be roughly made up like this: Max. As you mentioned in the above comments you do fill your cakes with buttercream frosting and crumb coat in ganache. The time will depend on your microwave. Very helpful! Add one tablespoon of corn syrup or honey per one cup of Ganache, or dissolve 1/4-1/3 cup of brown sugar with the cream. Let the mint steep for about 15 minutes. Type of chocolate. Pipe 1-inch disks onto the prepared cookie sheet. So plan less cake as your serving sizes will be smaller. Once it's simmering, pour over the chocolate and let sit for 60 - 90 seconds. I do both depending on the type of cake Im making & the season/climate. Did you know that chocolate ganache is the base for chocolate truffles? 2 Ways to making vegan ganache. Tag @thecookful on Instagram and hashtag it #thecookful. By Each 8 round layer needs 7oz of ganache filling. Pls forgive me but I am so confused. Although indulgewithmimi.com attempts to provide accurate nutritional . The cream is ready when it reaches 200F, right below the boiling point. The ratio represents the number that needs to be multiplied by the denominator in order to yield the numerator. Do you think this will work/taste good? It will output the amounts of each base element and the percentage of it in the ganache. In its most basic state, ganache is made by simmering cream, pouring the hot cream over chopped chocolate, and then whisking the mixture until the chocolate is entirely melted and incorporated. Blessings! Let sit for 1 minute to allow the chocolate to melt. Also calculated is the new gearing you would need in order to return back to your original gear ratio when going to a bigger or smaller tire. The ratio was based on a 2:1 for dark and 3:1 for white. Water is a vital element of ganache. If you have leftover ganche don't worry it freezes really well. Start with the ratios below, and after you work with the ganache a little bit, youll be a pro! Im wanting to do a drip cake (Katherine Sabbath style) and would rather frost the cake with ganache instead of buttercream Im wondering if the cake and frosting are chilled well enough, will I have problems dripping the warm ganache over the chilled, like will it melt and get all warped underneath the warm dripping? Simplify Ratios: Enter A and B to find C and D. (or enter C and D to find A and B) The calculator will simplify the ratio A : B if possible. Have a blast at your daughters birthday! What is a Debt-to-Income Ratio? Step 3: Finally, the simplified ratio will be displayed in the output field. I found that my ganache weighed about the combined weights of the chocolate/cream and my loose math says it's about 9oz of ganache per cup. Cocoa butter is a fat and so also plays a role in the emulsification of the chocolate. Let the mint steep for about 15 minutes. This information comes from online calculators. water content: 20% sugars content +/- 30% Cocoa butter +/- 21% Dairy fat +/- 15% A real-life example of such ganache would be: Thank you for your sweet words on my blog. Watch closely, as it goes from simmering to rolling boil really fast and the cream can overheat and overflow in your pan or bowl. In this stage, you can use it as a dip or as a glaze. The ratio has to be well-defined to make shapes fit into . Explore Ganache Ratio Chart with all the useful information below including suggestions, reviews, top brands, and related recipes,. Ive left it out at room temp several times as well and it stays perfectly fine. Using a whisk, stir constantly (& gently) until the chocolate melts & emulsifies with the cream. Which is why I love using it with fondant because I dont have to keep it chilled to keep it firm! Each ingredient composition will vary depending on the brand. To make whipped ganache frosting, cool the ganache so that its thick but soft, transfer it to a mixing bowl, and beat it until its fluffy and light in color. and I think tastes a bit better as its not so rich. Of a whole: Almost always, fractions are written as some number of a whole group. Stir well until you have a smooth ganache. Most of the sugar usually comes from the chocolate and is required to balance the bitterness of chocolate (100% chocolate is really bitter!). Stir gently until smooth and no chunks of chocolate remain. Blessings! In a small saucepan, heat the cream until simmering but not boiling. Chop the chocolate and place in a glass (or metal bowl) and set aside. Although she never quite got the hang of the clean-as-you-go technique, she has still managed to elevate her baking skills far beyond add oil, water, and eggs. She makes a killer pie, if she does say so herself. Hi Jessica, How do I figure out how much ganache I will need for just crumb coating an 8 round cake with 4 layers? On top of that, its easier to maintain a sharp edge on your cakes (if covering in fondant) with a ganache undercoat. Keep repeating this process of heating (30 second blasts) and mixing until the chocolate melts & emulsifies with the cream. I usually always do buttercream filling with a 1/8-1/4 layer of ganache on the outside for the shell. Have pity on me someone. Stir gently until smooth and no chunks of chocolate remain. Tart fillings - This should be fluid and shiny so that it is level and has a smooth surface after filling. Pls help me. http://www.craftsy.com/blog/2013/06/how-to-make-ganache/ Blessings! Filling would be in butter cream. Follow the method of your choice & voila! Today I made ganache 2to1 ratio. Thank you for this much better reading I need to find out how that ganacherator works before I diss it completely. For example, a ratio of 2:1 means twice the amount of chocolate to cream in a ganache. For ganache filling, you might use a bit less because its so dense! If you go up to my Cake Resources tab, then click on Recipes and scroll down to ganache, click on The Ganachenator and download the excel spreadsheet. nanefy. This is a great frosting for cupcakes. For example, 12:4 simplified would be 3:1 - both sides of the ratio divided by 4. Heatthe heavy cream in the microwave in 30 second intervals and stirring in-between. another question,please!!! Updated 15 Jun 2011 , 6:03pm So, if my cake layer is 1 thick, then my frosting will be close to 1/2 thick. Thanks, Hi there! If you click on this blog post and scroll down to Ganacherator, and click on that link to download the spreadsheet, you can input how big your cake is, but put in zero layers and it will give you the amount of ganache for just a crumb coat. So you know that you need the rich, fudgy taste of ganache, like, now, but depending on how youll be using the ganache, youre gonna need to use different ratios of cream and chocolate. HTH! Sorry, your blog cannot share posts by email. Yes, you can leave the cake out for a few days if the buttercream is a basic buttercream and doesnt have anything perishable added to it like milk, cream or cream cheese. Chocolate Mud Cake Recipe. Simply enter the details such as shape, width, depth and how thick you'd like your sugarpaste (fondant!) Q: I have a question about ganaching cakes. I actually rarely fill my cakes with ganacheusually its always buttercream! *According to that program, youll need 39oz of ganache per 1414 square layer. Perfect for any special occasion. The composition should appear immediately as the recipe is entered or if the recipe is modified. It will set up to be very firm, and youll need to work quickly so it doesnt cool so much you cant pipe it. This calculator below takes ingredients of a ganache and converts it to the base elements that will determine its characteristics. Warm for 30 seconds in the microwave and stir (repeat this step until the chocolate mix is smooth). 7. Have fun!! STEP 5: Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. A ratio simply means how much chocolate to cream you are using. How to Use the Ratio Calculator? The ratio of choc to cream is different, and this is also outlined in the Ganache Calculator tool.
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