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Is Invert Sugar the same as glucose or different from it?

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Good evening!

When in recipe is mentioned 35 gr of gelatin mass, I suppose when i am using gelatin in sheets it will be 5 gr of gelatin in sheets? if i remeber for 1 gr of powder gelatin we need to add for 5 gr of water…Please advise. Thank you – Elena 🧐😆

Hello, I would like to know how can i do to keep my purée hot while plating with pumping bag?

It’s always get cold and I don’t have time to make hot and fil it in the bag during the service

I tried Mr Bachours recipe and method of work. My croissants looked perfect on the outside, however they didn’t have the distinct honeycomb layers. Instead, the crumb was more like a bread. This is my third time trying this method and hasn’t really worked for me. Has anyone else the same experience as me? Any ideas as to what can cause the bread-like crumb

Hello,

I am looking for some advices to help my work schedule.

Is there a way to have croissants ready to cook in the morning? I would like to be able to cook the croissants at least one hour after my arrival at work.

Is it better to freeze them at full rising? Or am I able to let them rise at fridge temperature for the night and then at…

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What would be some good cheeses to substitute for the Payoyo?

Hello together, do you think it would be possible to exchange yeast in the recipes for sourdough? If yes -in what proportions? I would like to try those amazing recipes completely without yeast. Thanks!

wanted to know at what temperature setting should i be baking panettone in my Unox bakerlux convection oven

Hi there! How long we have acces to the courses we bought?

The title says it…it’s Antonio’s 9x38cm croissants and they sometimes fall over during proofing but very often during baking.

I’m suspicious that they are under-proofed, and baking too fast/high – and butter is leaking out. Any thoughts?