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[Sussan Estela Olaya]

Hi, @w-baladynska

On the market there are different types of butter with different percentages of fat, milk with a different flavor, each one having a different result in the final product that is used in cooking or baking.
We are going to wait for the opinion of some colleagues who live in your same country so that they can provide more information about good brands of butter and their results.

Greetings.

[Sussan Estela Olaya]

Hi, @e-ciurleo

The process is the same, but remember that the strength of each machine we use is different so the kneading times will be different.
In an industrial or professional mixer like the chef uses, the time will be the one indicated in the recipe book, but if we use a homemade “Kitchenaid” type mixer we must increase 2 more minutes in each process of mixing the dough and we must be careful not to overheat the machine and also prepare less amount of dough than the recipe indicates.

Greetings

[Sussan Estela Olaya]

Hi, @dorothy-schesly-jourdelan

If it ferments too slowly you can put it in a warm place like inside your oven but turned off and on the surface you can put a tray with hot water so that the steam helps ferment.
But if your dough ferments too quickly you have to put it in the coldest or coolest place in your house. You can also use ice water to form your dough and thus prevent it from fermenting quickly.

[Sussan Estela Olaya]

Hi, @yairybzgmail-com

I am going to ask the team in charge again to verify that there is no error in the other recipes. As soon as I have an answer I will contact you again.

[Sussan Estela Olaya]

Hi, @yairybzgmail-com

The measurement or thickness of the dough for the Parisian flan is the correct 1cm. These are the measurements that the chef proposes so that it can contain the filling, but if you prefer you can make the dough thinner, I think between 4 to 5 millimeters could work, Just be careful when putting the filling.

Greetings.

[Sussan Estela Olaya]

Hi, @afik-niv

Could you tell me which recipe you are referring to or which course it is from. This way I can review the procedure and help you with your question.

Greetings.

[Sussan Estela Olaya]

Hi, @e-ciurleo

If you want to make half the recipe, the measurement would be 40×20 centimeters.

Greetings.If you want to make half the recipe, the measurement would be 40×20 centimeters.

Greetings.

[Sussan Estela Olaya]

Hi, @sultan-nouredine

Invert sugar is obtained by dividing sucrose into its two parts: glucose and fructose through the hydrolysis process. It is sweeter than sucrose and has ideal properties for use in baking.

Glucose syrup is an aqueous solution obtained from the decomposition of starches through a process called hydrolysis. Generally, corn starch is used for its preparation, although it can also be obtained from rice, potato, barley or wheat starch.
It has a very sweet flavor, is economical and is easy to produce, facts that make it one of the most used industrial sweeteners.

I leave you this recipe.

Homemade invert sugar recipe
Ingredients:

375g sugar

150 ml mineral water

1 teaspoon lemon juice

1 level teaspoon baking soda

You will also need a kitchen thermometer.

Preparation:

-We put the water, sugar and lemon juice in a saucepan. We stir to mix, being careful that the edges are not splashed or with traces of sugar.

-We bring to medium-high heat, and with the thermometer we measure the temperature. When it reaches 100°C, remove from heat.

-We let it cool until the syrup reaches 50°C, it will be approximately 15 minutes. At that moment we add the baking soda and stir well.

-As it cools, a whitish layer will form on the surface. We remove it with a spoon, and when it is completely cold we store it in a very clean airtight glass jar.
Conservation:

In a previously sterilized glass jar with an airtight seal, it lasts up to 12 months in the refrigerator.

We hope this information is helpful.

Greetings

[Sussan Estela Olaya]

Hi, @elena_spetsiouyahoo-co-uk

To prepare the gelatin mass we are going to make a 1:6 solution, that is, 1 part gelatin and 6 parts water. For example, for 10 grams of gelatin we would need 60 grams of water.

Let’s say we want to make 140 grams of gelatin dough, then what we would do is divide 120:7, that is, 6 parts of water and 1 of gelatin and it would give us 20 grams of gelatin and 120 grams of water.

The procedure would be:

In a bowl we heat 120 grams of water between approximately 50ºC and 60ºC. We are not going to add boiling water since very high temperatures cause it to lose gelling power. We want to unbind the proteins, not break them completely.
Very carefully we sprinkle 20 grams of powdered gelatin on the surface, trying to spread it well, stirring with a small spatula and trying not to form lumps.
We let it rest for 10 to 15 minutes at room temperature until it is firm and ready. We can use it immediately or store it in the refrigerator in an airtight container to avoid contamination and we can use it within 3 or 4 days after it has been prepared. further.

We hope this information is helpful.

Greetings

[Sussan Estela Olaya]

Hi, @Arnold

I understand that, do you use puree to plate food for restaurant customers?

If so, you can use a steamer to keep your puree warm in a container.

If what you need is to transport your puree and then consume it, there are portable warmers that help keep food warm for longer.

[Sussan Estela Olaya]

Hi, @panoswaterfordhotmail-com

In a croissant there are two main factors that cause croissants to puff and rise:

1. Steam: Both dough and butter contain moisture. When croissants are baked in the oven, the water will evaporate and form small steam bubbles. These bubbles expand due to heat and really help create that layer structure by separating the different layers of dough.

2. Yeast: Yeast produces gas (carbon dioxide) when it grows and ferments in dough. These gas bubbles expand in the oven due to the heat, separating the different layers again.

We are going to wait for the comments of other colleagues so that they can help you with their opinions.

Greetings.

[Sussan Estela Olaya]

Hi, @alice-vaccari

The ideal or correct thing would be to leave them in the refrigerator before final fermentation. You should cover them very well so that the cold does not dehydrate the dough and the next day let them rise in the fermentation chamber.
First you can take them out for about 15 to 20 minutes at room temperature and then put them in the proofing chamber. This is done so as not to have a temperature shock and this could affect the final result of the croissant.
We hope this information is helpful.

Greetings.

[Sussan Estela Olaya]

Hi, @danivila86gmail-com

For optimal sourdough flavor, the ratio of lactic acid to acetic acid should be between 3:1 and 4:1. If the ratio changes to contain more acetic acid, the flavor generally becomes too sour.

Weaker acids, such as lactic acid and acetic acid, do not dissociate completely, meaning that not all of the acid molecules present will release their hydrogen ion. As lactic acid is a stronger acid compared to acetic acid, more lactic acid will be dissociated and therefore contribute more to the pH value. Is it possible to find out the total amount of acids within the dough? To find out, it is first homogenized with water to obtain a suspension.

Then it is titrated to a pH value of 8.5 with a 0.1 molar sodium hydroxide solution and then a machine called “Automated Titrator” is used, this provides reliable results.

We hope this information is helpful.
Greetings.

[Sussan Estela Olaya]

Hi, @topporcja

If you have any questions or doubts regarding the courses or platform, we will be available to help you.

Greetings.

[Sussan Estela Olaya]

Hi, @alice-vaccari

Great, we hope you can soon share your photos of your result with the community.

Greetings