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[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

Could you let us know in which recipe these ingredients are used? .

This way, I can review the recipe and determine if they are part of the preparation or if they are used for decoration. With that information, we can offer you a suggestion or recipe recommendation.

Best regards.

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

Nappage or neutral gel is transparent in appearance and has a neutral flavor.

While it is a product that can be bought ready-made, you can also make it at home with this recipe:

Homemade Neutral Nappage Recipe

Ingredients:

150 g sugar

150 g water

7 g powdered gelatin

35 g cold water (to hydrate the gelatin)

Preparation:

1. Hydrate the gelatin in the cold water.

2. In a saucepan, heat the water and sugar until it boils and forms a syrup.

3. Let the syrup rest until it reaches about 60°C, then add the hydrated gelatin.

4. Let it cool and set. To use it, heat it in the microwave until it becomes liquid again and apply it with a brush.

This homemade nappage can be stored in the refrigerator for a few days and reused when needed.

We hope this information is helpful.

Best regards.

[Sussan Estela Olaya]

Hi Sahmini

Welcome to the Scoolinary community! Thank you for your question!

Trimolina is a brand of inverted sugar, commonly used in baking to improve texture, prevent sugar crystallization, and maintain moisture in preparations.

It differs from regular inverted sugar because it has a creamier, thicker texture, rather than being liquid and transparent.

To replace the 10 g of trimolina in the donut recipe, you can use:

Mild honey (acacia or linden) → same amount.

Corn syrup → same amount.

Liquid glucose → same amount.

Homemade inverted sugar → same amount.

If you’re looking for the closest match in texture and function, liquid glucose or inverted sugar are the best options. Honey may introduce a slight change in flavor.

I hope this information is helpful.

Best regards.

[Sussan Estela Olaya]

Hola Carmen.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Es posible que la cantidad de gelatina sea un poco alta y es más que todo si la intención es lograr una textura aireada y ligera.

En cuanto al tamaño del molde, para esta receta por deducción veo que es un aro que mide entre los 14 a 15 centímetros de diámetro. Las cantidades de ingredientes que se menciona en el recetario indica para un rendimiento de 6 pack.

Si tienes alguna otra consulta me quedo atenta y con gusto te ayudo a resolverlo.

Saludos

[Sussan Estela Olaya]

Hola Adrian.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Sí, una vez que tienes completado los cursos al 100% tendrás la opción de poder descargar tu certificado.

Si tienes alguna otra consulta me quedo atenta y con gusto te ayudo a resolverlo.

Saludos.

[Sussan Estela Olaya]

Hola Josep.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Revisé el curso de Panadería con Masa Madre del chef Martino Beria. Pero la lección 31 pertenece a la preparación de “método sartén”. Asi que no es el curso que estás siguiendo ya que no concuerda con la imagen que nos envías.

Te pido por favor, que me indiques cuál es el curso, lección o receta en el cual estás teniendo inconvenientes para reproducir los vídeos. Así puedo revisarlo y ayudarte.

Me quedo atenta a tu respuesta.

Saludos.

[Sussan Estela Olaya]

Hola Hind.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Sí, puedes hacer merengue suizo o italiano sin albúmina en polvo usando claras de huevo frescas, pero el resultado puede variar un poco en comparación con el curso.

La albúmina en polvo se usa porque:

Aporta estabilidad y consistencia uniforme.

Permite controlar mejor la hidratación y la estructura del merengue.

Facilita la pasteurización en preparaciones sin cocción.

Si usas claras frescas, puedes obtener un merengue con buena estructura, pero:

La consistencia puede ser menos estable, especialmente en mousses o decoraciones.

Si haces merengue italiano, el almíbar caliente ayuda a estabilizarlo.

Si haces merengue suizo, asegúrate de calentar bien las claras con el azúcar a baño maría para pasteurizarlas.

Espero que esta información sea de ayuda.

Saludos.

[Sussan Estela Olaya]

Hola Milo

¡Te damos la bienvenida a la comunidad de Scoolinary gracias por tu pregunta!

Lo que menciona el profesor es un factor de conversión para ajustar la cantidad de gelatina según su fuerza Bloom. La fuerza Bloom mide la firmeza del gel cuando la gelatina se hidrata y cuaja.

Gelatina Silver tiene aproximadamente 160 Bloom.

Gelatina de 200 Bloom es más fuerte.

Para reemplazar Gelatina Silver por gelatina de 200 Bloom, necesitas menos cantidad porque esta última es más potente. El profesor indica que debes multiplicar la cantidad de Gelatina Silver por 0.85 para obtener la cantidad equivalente de gelatina de 200 Bloom.

Ejemplo:

Si una receta pide 10 g de Gelatina Silver, y solo tienes gelatina de 200 Bloom:

10 g × 0.85 = 8.5 g de gelatina de 200 Bloom

Así, usas menos cantidad y mantienes la misma textura en la preparación.

¡Espero que esto aclare tu duda!.

Saludos.

[Sussan Estela Olaya]

Hola.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Por el momento, no contamos con información sobre la marca exacta que utiliza el chef. En nuestros recetarios, evitamos mencionar marcas específicas para no limitar las opciones, ya que nuestros cursos son vistos por personas de diferentes países, donde las marcas pueden variar. Sin embargo, consultaré con el equipo de contenidos para ver si es posible que se comuniquen con el chef y averiguar qué marca de harina utiliza.

En cuanto tenga una respuesta de parte del equipo de contenidos me vuelvo a comunicar contigo.

Saludos.

[Sussan Estela Olaya]

Hi Angela.

Welcome to the Scoolinary community!

In this case, the difference in sugar names can be confusing.

1. Brown sugar vs. dark brown sugar: In many countries, “brown sugar” refers to a moister sugar (like muscovado) with a high molasses content, similar to dark brown sugar in the U.S. If the recipe mentions “brown sugar,” the closest match would be dark brown sugar.

2. Cane sugar: In the U.S., the term “cane sugar” usually refers to refined white sugar, but in other countries, it may refer to less refined sugar, like light brown sugar. To be sure, check the context in which the chef uses it in the video:

If the cane sugar used is white and refined, use white sugar.

If it is more golden or has larger crystals, use light brown sugar.

If the dark brown sugar has too strong a molasses flavor and the recipe doesn’t call for that profile, you can mix equal parts of light and dark brown sugar to balance it out.

I hope this information helps.

Best regards.

[Sussan Estela Olaya]

Hi Maria.

Welcome to the Scoolinary community!

It is best to freeze the dough, as prolonged refrigeration can lead to excessive fermentation, affecting the flavor, final texture, and making lamination more difficult.

After making the dough, you should let it rest before rolling it out for lamination. According to Chef Bachour’s First Edition recipe, the recommended resting times are:

1. Room temperature rest: 30 minutes after kneading.

2. Cold rest: Then, roll out the dough (50 cm x 30 cm) and freeze it overnight or for up to a week.

This freezing step helps control fermentation and develop better flavor. When you’re ready to laminate, take the dough out of the freezer one hour in advance and place it in the refrigerator so it thaws slowly without activating the yeast too soon.

I hope this information is helpful.

Best regards.

[Sussan Estela Olaya]

Hi Maria.

Welcome to the Scoolinary community!

Yes, you can add more liquid to make the dough more pliable, but it’s best to do so in moderation. You can increase up to 10% of the total liquid in the recipe and see how the dough responds. Adding too much liquid can affect the structure and lamination.

Additionally, if you’re following the Croissant First Edition course, Chef Antonio Bachour recommends using flour with a PL between 0.4 and 0.7. This value indicates the balance between strength and extensibility, which is key to achieving a well-developed and properly laminated dough. If the flour you used has a higher PL, the dough may feel stiffer and harder to work with.

I hope this information helps.

Best regards.

[Sussan Estela Olaya]

Hi Maria.

Welcome to the Scoolinary community!

Yes, it is possible to make croissants with whole wheat flour, but it’s not recommended to simply replace white flour with whole wheat without adjusting the recipe. Whole wheat flour absorbs more liquid, has less available gluten, and results in a denser texture, which can affect lamination and layer development.

As a suggestion, look for a recipe specifically designed for whole wheat flour, as it will include the necessary adjustments in hydration, yeast, and technique to achieve the best results.

We hope this information is helpful.

Best regards.

[Sussan Estela Olaya]

Great! If you have any other questions, I’m here and happy to help.Best regards.

[Sussan Estela Olaya]

Hi Maria.

If 24 g of instant yeast isn’t working as expected, the issue may not be just the amount of yeast.

Here are some recommendations to improve the dough:

1. Check the dough and room temperature: Yeast needs warmth to activate. Make sure the dough is in a warm (but not hot) place, as excessive heat can kill the yeast. An ideal fermentation temperature is 22-26°C (72-79°F).

2. Check the yeast quality: If your yeast is old or has been stored improperly, it may have lost its potency. It’s always a good idea to test the yeast before using it to ensure it’s still active. You can do this by dissolving a small amount in warm water with sugar and waiting 10 minutes—if it bubbles and foams, it’s good to use.

3. Adjust the yeast amount: If, after following these steps, the dough still isn’t rising, you could try increasing the amount of yeast slightly, but no more than 10-20% extra. For example, you could test with 27-28 g of instant yeast.

Finally, if you’ve tried all of this and still have issues, make sure there aren’t other factors affecting the quality of your croissants.

I hope this information helps.

Best regards.