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[Sussan Estela Olaya]

Hi Giulio

The mold measures approximately 33.5 x 26 centimeters and has 12 cavities. Each cavity is about 6.5–7 centimeters long by 3 centimeters wide.

I hope this information is helpful.

Best regards.

[Sussan Estela Olaya]

Hola Cristina.

El equipo de contenidos me informa que ya fué habilitada la opción de idioma castellano.

Podrías por favor confirmar que puedes verlo de forma correcta.

Me quedo atenta a tu respuesta.

Saludos.

[Sussan Estela Olaya]

Hi Luis!

Thank you so much for your message and for taking the time to clarify that. As you mentioned, in the Artisanal Italian Ice Cream class, the proportion for preparing 1 kg of stabilizer base is explained at the beginning:

500 g citrus fiber
200 g guar gum
300 g locust bean gum

As for the blend you’re currently using (pectin NH, xanthan gum, and sunflower lecithin), it’s great because it combines thickeners and emulsifiers that work very well in ice cream making, especially if you’re aiming for a creamy texture and good stability.The mix mentioned in the course (citrus fiber, guar, and locust bean gum) is a classic, balanced option because it adds body, elasticity, and helps control crystallization particularly in fat-free fruit bases.
If your current blend is working well for you, feel free to keep using it. But if you’re curious, you might want to try the course’s proportion and see what differences you notice in texture, display stability, and mouthfeel.
If you need anything else or would like to share your results, I’m here and happy to help!Best regards!.

[Sussan Estela Olaya]

Hi Jolly! Thank you for your question.

Sour cream and heavy whipped cream are actually two different ingredients.

Sour cream is a fermented dairy product, with a thick texture and a slightly tangy flavor. It’s commonly used in both sweet and savory recipes in the U.S.

Heavy whipped cream (or heavy cream) is a rich, unfermented cream with a high fat content. It’s usually whipped to soft or stiff peaks for use in desserts.

Could you let me know which recipe or course you saw this ingredient in? That way, I can better understand the context and give you a more accurate answer.
I’ll be happy to hear back from you!Best regards.

[Sussan Estela Olaya]

Hola Marta.

La masa base lleva 1500 gramos de harina. Luego de obtener la masa se separa 1350 gramos de masa ya lista. Los cuales vas a usar para laminar con los 500 gramos de mantequilla.

Espero que esta información sea de ayuda.

Saludos.

[Sussan Estela Olaya]

Olá Ana Paula!

A equipe de conteúdo me informou que já estão disponíveis as legendas em português para o curso de Croissant e Viennoiserie Segunda Coleção do chef Bachour.

Peço, por favor, que dê uma olhada e me conte se está tudo certo e se você consegue visualizar as legendas.Fico no aguardo do seu retorno.

Abraços.

[Sussan Estela Olaya]

Hi George, thank you for your question and for following the Italian artisanal gelato course so closely!

Let me explain:

About the fat percentage in the milk.

In the recipe shared by Chef Sergio Dondoli, whole cow’s milk is used, which typically contains around 3.5% to 3.8% fat. It’s important to use whole milk because that fat provides body, creaminess, and stability to the gelato.

If the milk is already pasteurized, do you still need to follow the same procedure?.

Even if the milk you’re using is pasteurized, you still need to heat the mixture up to 85°C (185°F) for several reasons:

▪️To properly hydrate the stabilizers and thickeners, which need heat to activate.
▪️To fully homogenize the solids (milk powder, sugars, cream, and stabilizers) and create a smooth, stable base.
▪️And although the milk is pasteurized, the other ingredients (cream, milk powder, stabilizers) are not, so heating the entire mixture ensures complete pasteurization of the final mix, while also enhancing flavor and texture.

So yes, I recommend following the procedure exactly as the chef instructs, regardless of whether the milk is already pasteurized.

I hope this information is helpful, and if you have any other questions, feel free to ask I’ll be happy to assist!

Best regards.

[Sussan Estela Olaya]

Hi Mohammad, thank you so much for your question and for taking part in the course with Chef Damien Wager!

Let me explain:

About storing the realistic fruits.

Once filled, glazed, and finished, it’s recommended to keep them refrigerated at 4 °C (39 °F) for a maximum of 48 to 72 hours. After that time, both the texture, mirror glaze, and fillings may begin to lose quality.

If you’d like to extend their shelf life, you can freeze them once fully finished and glazed (ideally at -18 °C / 0 °F), well protected in an airtight container or wrapped in plastic wrap inside a sealed container.

Then, defrost them slowly in the fridge to avoid condensation and loss of shine.

About a substitute for Ultratext 3.

Ultratext 3 is a cold-use thickener from the modified starch family.

As an alternative, you can use xanthan gum in small amounts (0.2% to 0.5% of the total liquid weight) to thicken cold preparations, although the texture won’t be exactly the same.

Another option could be Instant Clear Jel or PerfectaGel (a plant-based gelling agent). As a tip, whenever you replace ingredients, it’s always a good idea to start with a small test batch first , that way you’ll know if the final result meets your expectations.

It would actually be ideal to know which specific recipe or part of the dessert you intended to use it in, so I can suggest the most suitable alternative.

I hope this information helps and feel free to reach out anytime!

Best regards.

[Sussan Estela Olaya]

Hola Luis.

¡Te damos la bienvenida a la comunidad de Scoolinary!

Me podrías ayudar diciendome a cuál receta,curso o preparación te refieres. Así puedo revisarlo y ayudarte con una respuesta.

Saludos.

[Sussan Estela Olaya]

Hi George.

Thanks for your question! Let me answer it point by point:

Is the resting (maturation) of the gelato base done at room temperature or in the fridge?

The base should rest in the refrigerator at 4 °C (39 °F), not at room temperature.

Here’s why:

After pasteurizing at 85 °C (185 °F), the mixture must be cooled down quickly to 4 °C. The best method is an inverted bain-marie (ice water bath, with salt if possible to speed things up). This is for food safety reasons, since the temperature range between 40 °C and 10 °C is considered a danger zone for bacterial growth.

Once the mixture reaches 4 °C, it should be stored in the fridge for 4 to 12 hours. This cold resting period is known as maturation.

Why is cold maturation important?

1. Complete hydration of dry ingredients (gums, milk powder, etc.).

2. Better emulsification of fats and proteins.

3. More stability during churning.

4. Smoother texture and creamier mouthfeel.

What if you don’t have a batch freezer (professional machine)?

No worries! Your home ice cream maker with a built-in compressor is totally fine. Just keep in mind:

There’s no need to change the maturation process. Stick to the same steps:

Pasteurize → Rapidly cool → Rest in the fridge.

The only difference is that home machines are slower and have less cooling power. That’s why it’s even more important to start churning with a base that’s very cold (4 °C or lower), and avoid overloading your machine.

Clear step-by-step process for you:

1. Heat the mix:

Weigh the whole milk and sour cream, place them in a saucepan, and gently heat.

2. Add milk powder:

Add the skimmed milk powder and mix well to prevent lumps.

3. Combine the dry ingredients:

In a separate bowl, mix the sugar (sucrose), dextrose, and stabilizers (pre-blended with citrus fiber, guar gum, and locust bean gum in the proportions given in your recipe).

4. Incorporate the dry mix into the warm liquid:

Gradually add the dry ingredients to the warm milk mixture, stirring constantly to avoid clumping. Add the pinch of salt.

5. Pasteurize:

Continue heating until the mixture reaches 85 °C (185 °F). Hold that temperature for a few seconds to ensure pasteurization.

6. Rapid cooling:

Immediately after pasteurization, cool the mixture down as fast as possible. Place the pot in an ice water bath (with salt if possible) and stir until the temperature drops to 4 °C.

7. Cold maturation:

Once the mix is at 4 °C, transfer it to a container with a lid and refrigerate it for 4 to 12 hours. This step is key for full hydration, proper emulsification, and better structure and creaminess.

8. Churn:

After the resting period, pour the well-chilled mix into your ice cream machine with compressor. Churn until the texture becomes creamy and airy—this usually takes 20 to 40 minutes, depending on your machine.

9. Freeze (if not serving immediately):

If you have a blast chiller, use it to bring the gelato down to -18 °C quickly. If not, transfer it into an airtight container and place it in the freezer as soon as possible to complete the freezing process.

Final notes:

Never leave the gelato base at room temperature for hours. Always cool it immediately after pasteurization.

Your machine with compressor is perfectly suitable,just make sure the base is thoroughly chilled before churning.

Maturation isn’t mandatory at home, but it’s strongly recommended if you want a smooth, stable, professional-style gelato.

Best regards.

[Sussan Estela Olaya]

Acho ótimo e fico feliz em saber que você já consegue assistir ao curso com legendas em português.Se tiver qualquer outra dúvida, estou aqui para te ajudar.Abraços.

[Sussan Estela Olaya]

Great! If you have any other questions, I’ll be here and happy to help you out.

Best regards!.

[Sussan Estela Olaya]

Great! I’ll stay tuned in case you have any other questions, and I’ll be happy to help you out. Cheers!

[Sussan Estela Olaya]

Hola Marta.

Efectivamente en la lección 10 puedo ver el uso del plásticos que usa el chef y es el papel o plástico guitarra como te lo indiqué anteriormente.

Saludos.

[Sussan Estela Olaya]

Hola Luis.

Gracias por tu mensaje, en este caso te pediría que te comuniques con nuestro equipo de soporte enviando un email a soporte@scoolinary.com.

Mi compañera Rocío te brindara toda la ayuda necesaria.

Saludos.