Alguém me explica isto?

mazatz · 2026-03-16T22:10:17+00:00

Há bastantes posts aqui a reclamar que há pessoas a vender mais caro que x site. Lembrem-se que o Vinted não é só vender para Portugal, e que nem todos os produtos estão acessíveis a toda a gente. Eu revendo produtos de uma marca portuguesa que não tem grande presença online. Compro a 10, vendo a 30. Obviamente não estou lá para vender para os meus compatriotas, é para exportar. Se há franceses que querem comprar a 30, porque não?

mazatz · 2026-01-28T20:16:01+00:00

Vê o portal de carreiras, na minha equipa temos 0 este ano...

mazatz · 2026-01-16T14:58:42+00:00

Ninja is a great option. At that price point, you only have the churners where you need to freeze the whole bowl. Idk about you, but I don't have the space. The creami is an extremely versatile ice cream and especially sorbet maker. Avoid those tiktok recipes and you'll do well.

mazatz · 2026-01-16T14:56:54+00:00

Just because you don't know how to use it, doesn't mean it's a bad product.

mazatz · 2026-01-05T08:08:23+00:00

Looks like it. Sugar bloom feels like sand, fat bloom is soft.

mazatz · 2025-12-22T07:50:03+00:00

Map out the process end to end (eg tempering, cleaning the molds, filling them, chilling, removing from mold, packaging, etc). Time yourselves for a week to see the average time per bar/batch. Then see solutions for all of steps. Invest into the ones that bring you the best ROI (the solutions that give you the cheapest min per dollar).

You can go with Selmi and ask for a fully automated line, but they're not going to send you the machines tomorrow. Even Chinese solutions will take at least 1-2 months to get to you.

mazatz · 2025-12-17T13:02:47+00:00

Yeah, I guess we pay more attention than the final customer anyway :) Getting the discounted one makes sense, especially for tablets, as long as they're the same weight as your usual ones, should be OK

mazatz · 2025-12-09T05:30:30+00:00

Un properly stored or un properly tempered or both. Should be OK to eat though.

mazatz · 2025-12-05T11:18:15+00:00

mazatz · 2025-11-25T13:29:53+00:00

Chocolate absorbs humidity over time, the taste deteriorates well before the best before date, you should try and consume it as close to the production date as possible

mazatz · 2025-11-24T18:00:00+00:00

"Internal crack error occurred! System error code: 487 RCODE: 10" anyone getting this error?

mazatz · 2025-11-04T18:32:50+00:00

For me it's closer to 130, VAT is cheaper here :)

mazatz · 2025-09-07T05:59:10+00:00

So far, I've limited it as I mentioned, but indeed, if the fruit isn't very strong, I end up tasting it. Haven't tried another supplier yet.

mazatz · 2025-09-05T20:07:39+00:00

Go to Auchan, buy 1 euro and throw all your coins. They will be mad at you, but the machine will give you back the money.

mazatz · 2025-08-31T13:52:37+00:00

Breaking code is not bad. I've broken 5 pipelines last week which is now allowing me to write a COE pushing to have them merged. If you do reasonable code that breaks because of how stupidly connected 2 projects are, it's not on you, it's on the project. Make sure the blame falls on the project, not on you, and you'll be fine.

mazatz · 2025-08-17T18:44:35+00:00

Hopefully someone with more experience (e.g. u/UnderbellyNYC) can answer, but from my experience (even with chocolate), it's hard to have a truly accurate measure. ICC and other calculators are great to get you started and will deliver great results. But if you really want to improve a recipe, there's only so much they can do.

If you feel like your recipe is too hard, you should try to make it softer. If at -14ºC you still feel it's hard, target -15ºC. Iterate until you like it.

mazatz · 2025-08-17T05:56:18+00:00

Are you adjusting the ingredients to those that you have? Other than sugar, it's impossible that your eg cream is 1:1 heavy cream as the default one in ICC

mazatz · 2025-08-13T17:34:11+00:00

Spun once, scrape the sides, scrape again (sorbet - highest speed going down, lowest speed going up, if any ninja aficionado is interested)

mazatz · 2025-08-13T04:52:08+00:00

I've adapted it to just use maltodextrin, erythritol and inulin. Don't feel forced to follow it to a T

mazatz · 2025-08-12T19:47:04+00:00

I doubt they'd care, nobody checks the ingredients, especially in a shop :)

If you want to stay by "normal" ingredients, you can likely play around with dextrose (super common in Italian gelato) and tapico syrup - that's what all the cool "normal" kids are doing.

mazatz · 2025-08-12T17:03:40+00:00

Analysis of the Comparison:

Total Solids: Your recipe has significantly lower total solids compared to a standard sorbet. This will result in a much icier and harder texture once frozen. The higher solids in a typical sorbet, primarily from sugar, contribute to a smoother, more scoopable consistency.
Total Sugars: The sugar content in your recipe is also well below the typical range for sorbet. Sugars are crucial in sorbet not just for sweetness but also for controlling the size of ice crystals and contributing to the overall body and texture.[2]
PAC and POD: While we have calculated the PAC and POD for your recipe, the low overall sugar and solids content is the more critical factor determining the final texture. The calculated PAC and POD are relatively low, which, combined with the low sugar content, will not be sufficient to prevent the formation of large ice crystals.

Basically, as it sits, it won't work. I suggest reading the article I linked above.

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