Chocolate recipes book
Product Description:
Date Almond Ripple Round 1 Kg
Category : Output
Date: Code Number BOM. No:
24.07.2019 B11139157 4549
Bateel Date Chocolate
50
Kg
Weight :
13.5 Gm
Quantity 1 Batch
Quantity 2 Batch
Photo
Ingredients
Unit
Kholas C Pitted
Kg 29.360 58.720
Cocoa Butter Liege
Kg 0.200 0.400
Sugared Almond 33/35
Kg 6.500 13.000
Milk Liege 35% Cote Bean 20kg
Kg 3.500 7.000
Milk Bateel 44%RepDom Bean20kg
Kg 1.750 3.500
Milk Bateel 44%RepDom Bean20kg
Kg 10.000 20.000
Chocolate White Drops
Kg 1.000 2.000
Total
52.310 104.620
Packaging Die Cut Box 309x256x74
Pcs
50
100
Insert Choc Square Bottom 48
Pcs
100
200
Insert Choc Square Cover 48
Pcs
100
200
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.03 0.060
Ingredient/Nutritional Fact. Product Label
Pcs
50
100
Paper Cups Brown Bateel
Pcs
3860 7720
Baking Sheets
Pcs
8
16
Method: 1. Fill the Kholas pitted dates with 1 sugared almond, then roll into a ball with cocoa butter by hand. See photo (1). 2. Next day, put rolled dates in panning machine and add tempered milk chocolate gradually, until dates are all coated well (panned). See photo (2). 3. Enrobe panned dates with milk chocolate and decorate by hand with white chocolate linings, in enrobing machine. See photo (3).
Product Description:
Date Almond Ripple 1 Kg
Category : Output
Date:
24.07.2019
Bateel Date Chocolate
50
Kg
Code Number
B11131110
1010
Weight :
11.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Photo
Ingredients
Unit
Panning Milk Almond Ripple
Kg
40.500 81.000
Milk Bateel 44%RepDom Bean20kg
Kg
10.250 20.500
Chocolate White Drops
Kg
1.400 2.800
Total
52.150 104.300
Packaging Die Cut Box 309x256x74
Pcs
50
100
Ingredient/Nutritional Fact. Product Label
Pcs
50
100
Bateel Blend choco insert 10x4
Pcs
150
300
Plastic Sheet Transperent
Roll
150
300
PP ShrinkFilm,AlThikka,15"x18"
Pcs
0.03 0.060
Paper Cups Brown Bateel
Pcs
4250 8500
Baking Sheets
Pcs
12.5
25
Method: 1. Enrobe panned (milk chocolate) almond dates with milk chocolate and decorate by hand with white chocolate linings, in enrobing machine. See photo.
Product Description:
Date Coconut Dark Round 1 Kg
Category : Output
Date:
24.07.2019
Bateel Date Chocolate
50
Kg
Code Number
B11139162
4550
Weight :
13.5 Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Photo
Ingredients
Unit
Kholas C Pitted
Kg 28.000 56.000 Kg 0.150 0.300
Cocoa Butter Liege
Fresh Cream - Kitchen
Kg 2.406 4.812 Kg 0.278 0.556 Kg 6.312 12.624 Kg 1.194 2.388
Sorbitol Powder
Chocolate White Drops
Dessicated Coconu Powder
Chocolate Dark Drops
Kg 4.000 8.000
Dark Bateel 62%Brazil Bean20kg
Kg 10.000 20.000
Dessicated Coconu Powder
Kg 0.200 0.400
Total
52.540 105.080
Packaging Die Cut Box 309x256x74
Pcs
50
100
Insert Choc Square Bottom 48
Pcs
100
200
Insert Choc Square Cover 48
Pcs
100
200
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.03 0.060
Ingredient/Nutritional Fact. Product Label
Pcs
50
100
Paper Cups Brown Bateel
Pcs
3860 7720
Baking Sheets
Pcs
8
16
Method: 1. Put dried coconut powder in microwave for 1 min. 2. Boil cream with sorbitol. 3. Pour cream mixture and coconut powder in Stephan machine, then add white chopped chocolate drops and mix with spatula. 4. Set at 60 % vacuum, then mix for 1 min and stir. 5. Open to scrape edges and bottom for homogenous mixture, maintaining 60% vaccuum. 6. Fill inside tank with cold wate to cool down temperature until 33 ̊ to 34°, if needed. 7. Remove the ganache and spread in a frame, the chill. 8. Next, cut with Chef Cut machine into (14 mm x 14 mm) squares. 9. Stuff Kholas pitted with 1 square of coconut ganache, then roll into balls with cocoa butter by hand; as shown in photo (1). 10. Pan the stuffed dates with dark chocolate in panning machine. See photo (2). 11. Next Day, enrobe with dark chocolate and decorate by hand with dessicated coconut, in enrobing machine.
Product Description:
Date Coconut White Round 1 Kg
Category : Output
Date:
24.07.2019
Bateel Date Chocolate
50
Kg
Code Number
B11139161
4546
Weight :
15
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Photo
Ingredients
Unit
Kholas C Pitted
Kg 21.840 43.680
Cocoa Butter Liege
Kg 0.200 0.400
Fresh Cream - Kitchen
Kg 1.876 3.752
Sorbitol Powder
Kg 0.216 0.432
Chocolate White Drops
Kg 4.922 9.844
Dessicated Coconu Powder
Kg 1.086 2.172
Chocolate White Drops
Kg 20.000 40.000
Dessicated Coconu Powder
Kg 2.000 4.000
Total
52.140 104.280
Packaging Die Cut Box 309x256x74
Pcs
50
100
Insert Choc Square Bottom 48
Pcs
100
200
Insert Choc Square Cover 48
Pcs
100
200
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.03 0.060
Ingredient/Nutritional Fact. Product Label
Pcs
50
100
Paper Cups Brown Bateel
Pcs
3860 7720
Baking Sheets
Pcs
8
16
Method: 1. Put dried coconut powder in microwave for 1 min. 2. Boil cream with sorbitol. 3. Pour cream mixture and coconut powder in Stephan machine, then add white chopped chocolate drops and mix with spatula. See photo (1). 4. Set at 60 % vacuum, then mix for 1 min and stir. 5. Open to scrape edges and bottom for homogenous mixture, maintaining 60% vaccuum. 6. Fill inside tank with cold wate to cool down temperature until 33 ̊ to 34°, if needed. 7. Remove the ganache and spread in a frame, the chill. 8. Next, cut with Chef Cut machine into (14 mm x 14 mm) squares. 9. Stuff Kholas pitted with 1 square of coconut ganache, then roll into balls with cocoa butter by hand; as shown in photo (2). 10. Pan the stuffed dates with white chocolate in panning machine, the coat with desicated coconut powder. See photo (3).
Product Description: Category : Output
Date Halwa Milk Round 1 Kg
Date:
24.07.2019
Bateel Date Chocolate
50
Kg
Code Number
B11139159
4547
Weight :
13.5 Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Photo
Ingredients
Unit
Kholas C Pitted
Kg 29.000 58.000
Halawa Plain 800g
Kg 7.000 14.000
Cocoa Butter Liege
Kg 0.550 1.100
Milk Bateel 44%RepDom Bean20kg
Kg 1.750 3.500
Milk Liege 35% Cote Bean 20kg
Kg 3.500 7.000
Milk Bateel 44%RepDom Bean20kg
Kg 9.600 19.200
Caramelised Sesame
Kg 0.400 0.800
Total
51.800 103.600
Packaging Die Cut Box 309x256x74
Pcs
50
100
Insert Choc Square Bottom 48
Pcs
100
200
Insert Choc Square Cover 48
Pcs
100
200
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.03 0.060
Ingredient/Nutritional Fact. Product Label
Pcs
50
100
Paper Cups Brown Bateel
Pcs
3860 7720
Baking Sheets
Pcs
8
16
Method: 1. In Stephan, mix Halawa and melted cocoa butter, then spread in frame and chill. 2. Next day, cut by Chef Cut into (13 mm x 13mm) squares. 3. Fill each Kholas pitted date with 1 sqaure of Halawa mix, then roll into balls with cocoa butter. 4. Next day, put rolled dates in panning machine and add tempered milk chocolate gradually, until dates are all coated well (panned). See photos (2) & (3). 5. Enrobe with milk chocolate and decorate with caramelised sesame, in enrobing machine.
Product Description: Category : Output
Bateel Date Chocolate Date Macadamia Round 1 Kg Date:
24.07.2019
50
Kg
Code Number
B11139160
4548
Weight :
13.5 Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Kholas C Pitted
Kg 22.000 44.000
Cocoa Butter Liege
Kg 0.300 0.600
Caramelized Macademia Nut
Kg 13.000 26.000
Milk Liege 35% Cote Bean 20kg
Kg 3.335 6.670
Milk Bateel 44%RepDom Bean20kg
Kg 1.665 3.330
Milk Bateel 44%RepDom Bean20kg
Kg 10.000 20.000
Dark Bateel 62%Brazil Bean20kg
Kg 1.500 3.000
Total
51.800 103.600
Packaging Die Cut Box 309x256x74
Pcs
50
100
Insert Choc Square Bottom 48
Pcs
100
200
Insert Choc Square Cover 48
Pcs
100
200
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.03 0.060
Ingredient/Nutritional Fact. Product Label
Pcs
50
100
Paper Cups Brown Bateel
Pcs 3860 7720
Baking Sheets
Pcs
8
16
Method: 1. Fill the Kholas pitted dates with 1 caramelised macadamia, then roll into a ball with cocoa butter by hand. See photo (1). 2. Next day, put rolled dates in panning machine and add tempered milk chocolate gradually, until dates are all coated well (panned). See photo (2). 3. Enrobe panned dates with milk chocolate and decorate by hand with dark chocolate linings, in enrobing machine. See photo (3).
Product Description: Category : Output
Bateel Date Chocolate Date Orange Strips Dark 1 Kg Date:
24.07.2019
50
Kg
Code Number
B11131132
1915
Weight :
11.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Panning Dark Orange
Kg
40.500 81.000
Dark Bateel 62%Brazil Bean20kg E
Kg
10.300 20.600
Milk Bateel 44%RepDom Bean20kg
Kg
1.400 2.800
Total
52.200 104.400
Packaging Die Cut Box 309x256x74
Pcs
50
100
Ingredient/Nutritional Fact. Product Label
Pcs
50
100
Bateel Blend choco insert 10x4
Pcs
150
300
Plastic Sheet Transperent
Pcs
150
300
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.03 0.060
Paper Cups Brown Bateel
Pcs
4250 8500
Baking Sheets
Pcs
12.5
25
Method: 1. Enrobe panned dark orange dates with dark chocolate and decorate by hand with 2 parallel milk chocolate lines, in enrobing machine. See photo.
Product Description: Category : Output
Date P Feullitine Round Date:
24.07.2019
Bateel Date Chocolate
50
Kg
Code Number
B11139158
4545
Weight :
13.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Kholas C Pitted
Kg 29.500 59.000
Cocoa Butter Liege
Kg 0.218 0.436
Paillette Feuilletine
Kg 3.322 6.644
Milk Liege 35% Cote Bean 20kg
Kg 2.670 5.340
Milk Bateel 44%RepDom Bean20kg
Kg 1.350 2.700
Milk Liege 35% Cote Bean 20kg
Kg 2.785 5.570
Milk Bateel 44%RepDom Bean20kg
Kg 1.392 2.784
Milk Bateel 44%RepDom Bean20kg
Kg 10.000 20.000
Paillette Feuilletine
Kg 0.200 0.400
Total
51.437 102.874
Packaging Die Cut Box 309x256x74
Pcs
50
100
Insert Choc Square Bottom 48
Pcs
100
200
Insert Choc Square Cover 48
Pcs
100
200
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.03 0.060
Ingredient/Nutritional Fact. Product Label
Pcs
50
100
Paper Cups Brown Bateel
Pcs
3860 7720
Baking Sheets
Pcs
8
16
Method: 1. Mix Paillete Feuilletine with tempered milk chocolate. 2. Pour mixture in frame, then chill overnight. 3. Next day, cut with Chef Cut machine into (14 mm x 14 mm) squares. 4. Stuff Kholas pitted with 1 square of paillete Feuilletine, then roll into balls by hand. See photo (1). 5. Pan the stuffed dates with milk chocolate in panning machine. See photo (2). 6. Enrobe with milk chocolate and decorate by hand with paillete feuilletine, in enrobing machine.
Product Description: Category : Output
Bateel Date Chocolate Date Pistachio Nougat 1 Kg Date:
24.07.2019
50
Kg
Code Number
B11131111
1013
Weight :
11.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Panning Dark Pistachio Nougat
Kg 40.500 81.000
Dark Bateel 62%Brazil Bean20kg E
Kg 11.500 23.000
Total
52.000 104.000
Packaging Die Cut Box 309x256x74
Pcs
50
100
Ingredient/Nutritional Fact. Product Label
Pcs
50
100
Bateel Blend choco insert 10x4
Pcs
150
300
Plastic Sheet Transperent
Pcs
150
300
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.03 0.060
Paper Cups Brown Bateel
Pcs
4250 8500
Baking Sheets
Pcs
12.5
25
Method: 1. Enrobe panned dark pistachio nougat dates with dark chocolate and decorate by hand with dark chocolate linings, in enrobing machine. See photo.
Product Description: Category : Output
Date Rocher White 1 Kg Date:
24.07.2019
Bateel Date Chocolate
137
Kg
Code Number
B11131109
1006
Weight :
13
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Panning Date Rocher White
Kg 72.610 145.220
Almond,Diced, 10kg (US)
Kg 24.660 49.320
Chocolate White Drops
Kg 49.320 98.640
Total
146.590 293.180
Packaging Die Cut Box 309x256x74
Pcs
137
274
Bateel Blend Choco Insert 6x7
Pcs
411
822
Plastic Sheet Transparent
Pcs
411
822
Ingredient/Nutritional Fact. Product Label
Pcs
137
274
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0822 0.164
Stretch Film 50cm x 1500m
Pcs
0.274 0.548
Method: 1. Coat the (rolled Ganache stuffed) dates in tempered white chocolate, then in diced almond. 2. Enrobe with white chocolate in enrobing machine, as shown in photo (1).
Product Description:
Kholas Carmelised Pecan Milk 1 Kg
Category : Output
Date:
24.07.2019
Bateel Date Chocolate
50
Kg
Code Number
B11131137
1904
Weight :
11.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Panning Milk Pecan
Kg 40.500 81.000
Milk Bateel 44%RepDom Bean20kg
Kg 10.500 21.000
Red Colored Choco Chips 1Kg
Kg
0.130 0.260
Total
51.130 102.260
Packaging Die Cut Box 309x256x74
Pcs
50
100
Ingredient/Nutritional Fact. Product Label
Pcs
50
100
Bateel Blend choco insert 10x4
Pcs
150
300
Plastic Sheet Transperent
Pcs
150
300
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.03
0.060
Paper Cups Brown Bateel
Pcs
4250
8500
Baking Sheet
Pcs
12.5
25
Method: 1. Enrobe panned milk pecan dates with milk chocolate and decorate by hand with red choco chips, in enrobing machine.
Product Description: Category : Output
Panning Dark Orange 1 Kg Date:
24.07.2019
Bateel Date Chocolate
50
Kg
Code Number
R15012002
1924
Weight :
9.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Kholas C Pitted
Kg 37.000 74.000
Chocolate Dark Drops
Kg 6.040 12.080
Diamante Orange in Cubes
Kg 8.000 16.000
Cocoa Butter Liege
Kg 0.125 0.250
Total
51.165 102.330
Method: 1. Fill the Kholas pitted dates with orange cubes, then roll with cocoa butter by hand. See photo (1). 2. Next day, put rolled dates in panning machine and add tempered dark chocolate gradually, until dates are all coated well (panned). See photos (2) & (3). 3. Pack then store in the warehouse.
Product Description: Panning Dark Pistachio Nougat 1 Kg Category : Output 50 Kg Weight : 9.5 Gm BOM. No: Bateel Date Chocolate Date: Code Number
24.07.2019
R15012011
1949
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Kholas C Pitted
Kg 38.500 77.000
Chocolate Dark Drops
Kg 6.000 12.000
Caramelised Pistach Whole
Kg 6.000 12.000
Cocoa Butter Liege
Kg 0.125 0.250
Total
50.625 101.250
Method: 1. Fill each Kholas pitted date with caramelised pistachio, then roll with cocoa butter by hand. See photo (1). 2. Next day, put rolled dates in panning machine and add tempered dark chocolate gradually, until dates are all coated well (panned). See photos (2) & (3). 3. Pack then store in the warehouse.
Product Description: Category : Output
Bateel Date Chocolate Panning Date Rocher White 1 Kg Date:
24.07.2019
72.61
Kg
Code Number
B60000131
5370
Weight :
6.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Kholas C Pitted
Kg
53.500 107.000
Fresh Cream - Kitchen
Kg
6.000 12.000
Chocolate White Drops
Kg
12.000 24.000
Chocolate White Drops
Kg
4.500 9.000
Total
76.000 152.000
Packaging Baking Sheets
Pcs
10.08 20.160
Method: 1. Put cream in a pan and heat until 85⁰, while constantly mixing. 2. Pour in Stephan, then add white chocolate drops and mix with spatula. See photo (1). 3. Set at 60 % vacuum, then mix for 1 min and stir. 4. Open to scrape edges and bottom for homogenous mixture, maintaining 60% vaccuum. 5. Keep cold water circulation running for approx.5 mins to reduce temperature. 6. After that, spread over chablon and chill in cold room. 7. When cold, cut with chef cut into small Ganache rectangles (15 mm x 9 mm). 8. Fill the dates with Ganache rectangles, then roll with cocoa butter by hand. See photos (2) & (3). 9. Pack and store in chiller.
Product Description:
Panning Milk Almond Ripple 1 Kg
Category : Output
Bateel Date Chocolate Date:
24.07.2019
50
Kg
Code Number
R15012010
1993
Weight :
9.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Photo
Ingredients
Unit
Kholas C Pitted
Kg 39.000 78.000
Sugared Almond 33/35
Kg 6.500 13.000
Cocoa Butter Liege
Kg 0.125 0.250
Milk Liege 35% Cote Bean 20kg Kg 3.500 7.000 Milk Bateel 44%RepDom Bean20kg Kg 1.750 3.500
Total
50.875 101.750
Method: 1. Fill each Kholas pitted date with 1 sugared almond, then roll with cocoa butter by hand; as shown in photo (1). 2. Next day, put rolled dates in panning machine and add tempered milk chocolate gradually, until dates are all coated well (panned). See photos (2) & (3). 3. Pack then store in the warehouse.
Product Description: Category : Output
Panning Milk Pecan Date:
24.07.2019
Bateel Date Chocolate
50
Kg
Code Number
R15012005
1920
Weight :
9.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Kholas C Pitted
Kg 40.000 80.000
Milk Liege 35% Cote Bean 20kg Kg 3.500 7.000 Milk Bateel 44%RepDom Bean20kg Kg 1.750 3.500 Caramel Pecan By Product Kg 6.000 12.000 Cocoa Butter Liege Kg 0.125 0.250
Total
51.375 102.750
Method: 1. Fill each Kholas pitted date with caramelised pecan, then roll with cocoa butter by hand. See photo (1). 2. Next day, put rolled dates in panning machine and add tempered milk chocolate gradually, until dates are all coated well (panned). See photos (2) & (3). 3. Pack then store in the warehouse.
Product Description: Category : Output
Khidri Almond Milk Dipped
Bateel Dipped-Unwrapped Date:
22.07.2019 B11131162 2835
37.5 Kg
Code Number BOM. No:
Weight :
23.5 Gm
Quantity 1 Batch
Quantity 2 Batch
Photo
Ingredients
Unit
Khidri Almond
Kg 32.609 65.218
Milk Bateel 44%
Kg 5.609 11.218
Total
38.218 76.435
Packaging Biscuit Box
Pcs
25
50
Biscuit Half Insert 3 Lines
Pcs
100
200
Ingredient/Nutritional Fact. Product Label
Pcs
25
50
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.015 0.030
Method: 1. Dip the Khidri Almond in the tempered Milk Chocolate
approx. half portion & keep up and down movement to reduce excess Chocolate. 2. Place the dipped Khidri Almond on the Enrober cooling tunnel running conveyor belt. 3. Collet the Cooled piece and arrange in the insert . Weight should be 1.5 Kg. 4.Seal the Insert and put into Biscuit Box . 5.Pass through Metal Detector and send to Warehouse.
Product Description: Category : Output
Khidri Orange Dark Dipped Date:
22.07.2019
Bateel Dipped-Unwrapped
37.5
Kg
Code Number
B11131163
2836
Weight :
19.8
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Photo
Ingredients
Unit
Khidri Orange Peel
Kg 32.609 65.218
Dark Chocolate 62%
Kg
5.609 11.218
Total
38.218 76.435
Packaging Biscuit Box
Pcs
25
50
Biscuit Half Insert 3 Lines
Pcs
100
200
Ingredient/Nutritional Fact. Product Label
Pcs
25
50
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.015 0.030
Method: 1. Dip the Khidri Orange Peel in the tempered Dark Chocolate
approx. half portion & keep up and down movement to reduce excess Chocolate. 2. Place the dipped Khidri Orange on the Enrober cooling tunnel running conveyor belt. 3. Collet the Cooled piece and arrange in the insert . Weight should be 1.5 Kg. 4.Seal the Insert and put into Biscuit Box . 5.Pass through Metal Detector and send to Warehouse.
Product Description:
Kholas Caramelised Pecan Dark Dipped
Category : Output
Bateel Dipped-Unwrapped Date:
22.07.2019
37.5
Kg
Code Number
B11131164
2837
Weight :
14.8
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Kholas PL Caremalised Pecan
Kg
33.333 66.665
Dark Chocolate 62%
Kg
4.550 9.100
Kg
0.000 0.000
Total
37.883 75.765
Packaging Biscuit Box
Pcs
25
50
Biscuit Half Insert 3 Lines
Pcs
100
200
Ingredient/Nutritional Fact. Product Label
Pcs
25
50
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.015 0.030
Method: 1. Dip the Kholas PL Caremalised Pecan in the tempered Dark Chocolate approx. half portion & keep up and down movement to reduce excess Chocolate. 2.Place the dipped Kholas Caramelised Pecan on the Enrober cooling tunnel running conveyor belt. 3. Collet the Cooled piece and arrange in the insert . Weight should be 1.5 Kg. 4.Seal the Insert and put into Biscuit Box . 5.Pass through Metal Detector and send to Warehouse.
Product Description: Category : Output
Wanan Flat Dark Choco Date:
22.07.2019
Bateel Dipped-Unwrapped
25
Kg
Code Number
B11131142
1909
Weight :
16.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Pressed Dry Wanan LC
Kg 21.425 42.850
Dark Chocolate 62%
Kg 4.550 9.100
Dark Chocolate 64%
Kg 0.000 0.000
Total
25.975 51.950
Packaging Biscuit Box
Pcs
25
50
Biscuit Half Insert 3 Lines
Pcs
200
400
Ingredient/Nutritional Fact. Product Label
Pcs
25
50
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.015 0.030
Method: 1. Dip the Flat Wanna in the tempered Dark Chocolate
approx. half portion & keep up and down movement to reduce excess Chocolate. 2.Place the dipped Flat Wanan on the Enrober cooling tunnel running conveyor belt. 3. Collet the Cooled piece and arrange in the insert . Weight should be 1 Kg. 4.Seal the Insert and put into Biscuit Box . 5.Pass through Metal Detector and send to Warehouse.
Product Description: Category : Output
Wanan Flat Milk Choco Date:
22.07.2019
Bateel Dipped-Unwrapped
25
Kg
Code Number
B11131143
1906
Weight :
16.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Pressed Dry Wanan LC
Kg 20.834 41.667
Milk Bateel 44%
Kg
4.459 8.917
Total
25.292 50.584
Packaging Biscuit Box
Pcs
25
50
Biscuit Half Insert 3 Lines
Pcs
200
400
Ingredient/Nutritional Fact. Product Label
Pcs
25
50
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.015 0.030
Method: 1. Dip the Flat Wanna in the tempered Milk Chocolate
approx. half portion & keep up and down movement to reduce excess Chocolate. 2.Place the dipped Flat Wanan on the Enrober cooling tunnel conveyor belt. 3. Collet the Cooled piece and arrange in the insert . Weight should be 1 Kg. 4.Seal the Insert and put into Biscuit Box . 5.Pass through Metal Detector and send to Warehouse.
Product Description: Category : Output
Bateel Dipped-Unwrapped Wanan Pistachio Milk Dipped Date:
22.07.2019
37.5
Kg
Code Number
B11131161
2834
Weight :
24
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Wanan Pistachio
Kg 32.609 65.218
Milk Bateel 44%
Kg 5.609 11.218
Total
38.218 76.435
Packaging Biscuit Box
Pcs
25
50
Biscuit Half Insert 3 Lines
Pcs
100
200
Ingredient/Nutritional Fact. Product Label
Pcs
25
50
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.015 0.030
Method: 1. Dip theWanan Pistachio in the tempered Milk Chocolate
approx. half portion & keep up and down movement to reduce excess Chocolate. 2.Place the dipped Wanan Pistachio on the Enrober cooling tunnel running belt. 3. Collet the Cooled piece and arrange in the insert . Weight should be 1.5 Kg. 4.Seal the Insert and put into Biscuit Box . 5.Pass through Metal Detector and send to Warehouse.
Product Description:
Date Paillete Feuilltine Milk 1 Kg
Category : Output
Bateel Date Chocolate Date:
24.07.2019 B11131140 1902
59
Kg
Code Number BOM. No:
Weight :
11.5
Gm
Quantity 1 Batch
Quantity 2 Batch
Photo
Ingredients
Unit
Panning Milk Feuillantine
Kg 48.000 96.000
Milk Bateel 44%RepDom Bean20kg
Kg 13.300 26.600
Paillette Feuilletine
Kg
0.744 1.488
Total
62.044 124.088
Packaging Die Cut Box 309x256x74
Pcs
59
118
Ingredient/Nutritional Fact. Product Label
Pcs
59
118
Bateel Blend Choco Insert 10x4
Pcs
118
236
Plastic Sheet Transperent
Pcs
118
236
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.03599 0.072
Paper Cups Brown Bateel
Pcs
5015 10030
Method: 1. Next day, pan with mixed milk chocolate in panning machine. See photo (1). 2. Enrobe with milk chocolate and decorate with Paillete Feuilletine, in enrobing machine.
Product Description:
Date Rocher Dark 1 Kg
Category : Output
Date:
24.07.2019
Bateel Date Chocolate
58
Kg
Code Number
BC0610DRC
1004
Weight :
11.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Photo
Ingredients
Unit
Panning Date Rocher
Kg 29.000 58.000
Almond,Diced, 10kg (US)
Kg 9.500 19.000
Dark Bateel 62%Brazil Bean20kg
Kg 21.790 43.580
Total
60.290 120.580
Packaging Die Cut Box 309x256x74
Pcs
58
116
Bateel Blend choco Insert 6x7
Pcs
174
348
Plastic Sheet Transperent
Pcs
174
348
Ingredient/Nutritional Fact. Product LabelPcs
58
116
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0348 0.070
Method: 1. Coat the (rolled Ganache stuffed) dates in tempered dark chocolate, then in diced almond. 2. Enrobe with dark chocolate in enrobing machine, as shown in photo (1).
Product Description:
Date Rocher Milk 1 Kg
Category : Output
Bateel Date Chocolate Date:
24.07.2019
58
Kg
Code Number
B11131102
1005
Weight :
11.5
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Panning Date Rocher
Kg 29.000 58.000
Almond,Diced, 10kg (US)
Kg 9.500 19.000
Milk Bateel 44%RepDom Bean20kg
Kg 21.790 43.580
Total
60.290 120.580
Packaging Die Cut Box 309x256x74
Pcs
58
116
Bateel Blend choco Insert 6x7
Pcs
174
348
Plastic Sheet Transperent
Pcs
174
348
Ingredient/Nutritional Fact. Product Label
Pcs
58
116
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0348 0.070
Method: 1. Coat the (rolled Ganache stuffed) dates in tempered milk chocolate, then in diced almond. 2. Enrobe with milk chocolate in enrobing machine, as shown in photo (1).
Product Description: Category : Output
Date Sesame Paste Milk
Bateel Date Chocolate Date:
24.07.2019
59
Kg
Code Number
B11131144
2170
Weight :
13.2
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Panning Date Sesame Paste Milk
Kg 47.000 94.000
Milk Bateel 44%RepDom Bean20kg
Kg 13.873 27.746
Caramelised Sesame
Kg 0.496 0.992
Total
61.369 122.738
Packaging Die Cut Box 309x256x74
Pcs
59
118
Ingredient/Nutritional Fact. Product Label
Pcs
59
118
Bateel Blend Choco Insert 10x4
Pcs
118
236
Plastic Sheet Transperent
Pcs
118
236
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0360 0.0720
Paper Cups Brown Bateel
Pcs
5015 10030
Method: 1. Next day, pan with mixed milk chocolate in panning machine. See photo (1). 2. Enrobe with milk chocolate and decorate with caramelised sesame seeds, in enrobing machine.
Product Description:
Panning Date Rocher
Category : Output
Bateel Date Chocolate Date:
24.07.2019
29
Kg
Code Number
R15012013
2065
Weight :
6
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Fresh Cream - Kitchen
Kg
5.360 10.720
Trimoline Inverted Sugar
Kg
0.870 1.740
Sorbitol Powder
Kg
0.736 1.472
All Purpose Butter 82% Fat
Kg
0.652 1.304
Dark Origine Carupano 62%
Kg
3.688 7.376
Dark Bateel 62%Brazil Bean20kg
Kg
2.650 5.300
Dextrose Powder
Kg
1.084 2.168
Milk Bateel 44%RepDom Bean20kg Kg
1.000 2.000
Glucose Syrup Choco, 6kg
Kg
0.868 1.736
Soya Lecitine 1kgLouisfrancois 0.100 0.200 Milk Bateel 44%RepDom Bean20kg Kg 13.350 26.700 Kg
Total
30.358 60.716
Method: 1. In the Stephan pour the praline, melted cocoa butter and milk chocolate. See photo (1). 2. Mix at 1st speed, then bring mixture to 40°. 3. Fill inside tank with cold water running for +/- 5 mins, to cool down the mixture. 4. Rest the mixture for 30 to 45 mins stirring with a plastic paddle every 5 mins. 5. When mixture's temperature reaches 20 ̊ to 22 °, it starts to set. 6. Mix at 1st speed for 10 secs for creamy texture. 7. Mix and heat until praline mix reaches 26°. 8. Put the praline mix and tempered milk chocolate in One Shot machine, to be piped in molds. See photo (2). 9. Leave the molds to chill in cold room, then de-mold.
Product Description:
Panning Date Sesame Paste Milk 1 Kg
Category : Output
Bateel Date Chocolate Date:
24.07.2019
47
Kg
Code Number
B11131149
2172
Weight :
10
Gm
BOM. No:
Mould
100
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Sesame Praline
Kg 21.300 42.600
Cocoa Butter Liege
Kg
3.155 6.310
Milk Bateel 44%RepDom Bean20kg Kg
2.315 4.630
Milk Bateel 44%RepDom Bean20kg Kg 14.500 29.000
Milk Bateel 44%RepDom Bean20kg Kg
2.660 5.320
Milk Liege 35% Cote Bean 20kg
Kg
5.330 10.660
Total
49.260 98.520
Method: 1. In the Stephan pour the sesame praline, date paste,cocoa butter and milk chocolate. See photo (1). 2. Mix at 1st speed, then bring mixture to 40°.
3. Keep cold water circulation running for approx.5 mins to reduce temperature. 4. Rest the mixture for 30 to 45 mins stirring with a plastic paddle every 5 mins. 5. When mixture's temperature reaches 22 ̊ to 24 °, it starts to set. 6. Mix at 1st speed for 10 secs for creamy texture. 7. Put the praline mix in One-Shot machine, to be piped in molds. See photo (2). 8. Leave the molds to chill in cold room, then de-mold.
Product Description:
Panning Milk Feuillantine 1 Kg
Category : Output
Bateel Date Chocolate Date:
24.07.2019
48
Kg
Code Number
R15012008
1926
Weight :
10
Gm
BOM. No:
Mould
100
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Praline Noisette50%caramel 5kg
Kg 17.655 35.310
Cocoa Butter Liege Kg 4.065 8.130 Milk Bateel 44%RepDom Bean20kg Kg 3.535 7.070 Paillette Feuilletine Kg 1.235 2.470
Milk Bateel 44%RepDom Bean20kg Kg 16.000 32.000
Milk Liege 35% Cote Bean 20kg Kg 5.333 10.666 Milk Bateel 44%RepDom Bean20kg Kg 2.666 5.332
Total
50.489 100.978
Method: 1. In the Stephan pour the noisette praline, melted cocoa butter, date paste, paillette feuilletine and milk chocolate. See photo (1). 2. Mix at 1st speed, then heat mixture to 40°. 3. Fill inside tank with cold water running for +/- 5 mins, to cool down the mixture. 4. Rest the mixture for 30 to 45 mins stirring with a plastic paddle every 5 mins. 5. When mixture's temperature reaches 22 ̊ to 24 °, it starts to set. 6. Mix at 1st speed for 10 secs for creamy texture. 7. Put the praline mix in One-Shot machine, to be piped in molds. See photo (2). 8. Leave the molds to chill in cold room, then de-mold.
Product Description:
Rocher Dark 1kg
Category : Output
Bateel unwrapped chocolate Date:
22.07.2019
46
Kg
Code Number
BP0000040
1028
Weight :
10.5
Gm
BOM. No:
Mould
65
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Fresh Cream (pasteurised) All Purpose Butter 82% Fat Trimoline (Inverted Sugar),11kg
Kg Kg Kg
4.228 8.456 0.226 0.452 0.268 0.536
Chocolate White Drops
Kg Kg
4.890 9.780 4.225 8.450
Praline Noisette50%caramel 5kg
Milk Bateel 44%RepDom Bean20kg
Kg
8.310 16.620
Almond Diced (US)
Kg Kg
9.400 18.800 4.305 8.610
Chocolate Dark Drops
Dark Bateel 62%Brazil Bean20kg S
Kg
12.368 24.736 48.220 96.440
Total
Packaging Die Cut Box 309x256x74
Pcs
46
92
Ingredient/Nutritional Fact. Product Label
Pcs
46
92
Insert Choc Square Bottom
Pcs
138
276
Insert Choc Square Cover
Pcs
138
276
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0276 0.055
Baking Sheets
Pcs
9.2
18
Method: 1. Put cream and butter in a pan, heat to 50° while mixing. 2. At 50° add Trimoline; heat to 85° while mixing.
3. Pour the hot mix into Stephan machine over the chopped chocolate and praline. See photo (1). 4. Mix with a spatula the chocolate mixture, the set vacuum to 60% and mix at 1st speed for 1 min. 5. Open to scrape edges and bottom, add Lecitine and set vacuum again to 60%. 6. Run cold water in Stephan to bring down mixture's temp. to 33 ̊ - 34° (it can take up to 25 mins). 7. Remove the ganache from Stephan when ready. 8. Pipe in moulds with milk chocolate in one-shot machine. See photo (2). 9. Crystalise for 24 hrs then demould. 10. Roll in tempered dark chocolate then in diced almond, as shown in photo (3). 11. Enrobe with dark chocolate in enrobing machine. 12. Leave to crystalise and pack 1 kg per box.
Product Description:
Rocher Milk 1 Kg
Category : Output
Bateel Date Chocolate Date:
22.07.2019
46
Kg
Code Number
BP0000038
1027
Weight :
10.5
Gm
BOM. No:
Mould
65
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Fresh Cream - Kitchen
Kg Kg Kg Kg Kg Kg
4.228 8.456 0.226 0.452 0.268 0.536
All Purpose Butter 82% Fat
Trimoline(Inverted Sugar),11kg
Praline Noisette50%caramel 5kg Milk Bateel 44%RepDom Bean20kg
4.225 8.450 8.310 16.620 4.890 9.780
Chocolate White Drops
Almond Diced (US)
Kg Kg
9.400 18.800 4.305 8.610
Milk Bateel 44%RepDom Bean20kg E
Milk Bateel 44%RepDom Bean20kg E
Kg 12.368 24.736
Total
48.220 96.440
Packaging Die Cut Box 309x256x74
Pcs
46
92
Ingredient/Nutritional Fact. Product Label
Pcs
46
92
Insert Choc Square Bottom
Pcs
138
276
Insert Choc Square Cover
Pcs
138
276
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0276 0.055
Baking Sheets
Pcs
9.2
18.4
Method: 1. Put cream and butter in a pan, heat to 50° while mixing. 2. At 50° add trimoline; heat to 85° while mixing.
3. Pour the hot mix into Stephan machine over the chopped chocolate and praline. See photo (1). 4. Mix with a spatula the chocolate mixture, the set vacuum to 60% and mix at 1st speed for 1 min. 5. Open to scrape edges and bottom, add Lecitine and set vacuum again to 60%. 6. Run cold water in Stephan to bring down mixture's temp. to 33 ̊ - 34° (it can take up to 25 mins). 7. Remove the ganache from Stephan when ready. 8. Pipe in moulds with milk chocolate in one-shot machine. See photo (2). 9. Crystalise for 24 hrs then demould. 10. Roll in tempered milk chocolate then in diced almond, as shown in photo (3). 11. Enrobe with milk chocolate in enrobing machine. 12. Leave to crystalise and pack 1 kg per box.
Product Description: Category : Output
Almond Splits Dark 1 Kg
Bateel unwrapped chocolate Date:
22.07.2019 B11137124 2829
12.8
Kg
Code Number BOM. No:
Weight :
12
Gm
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Caramelized Almond Stick
Kg
8.000 16.000
Dark Bateel 62%Brazil Bean20kg
Kg
5.600 11.200
Total
13.600 27.200
Packaging Biscuit Half Insert 5 Lines
Pcs
128
256
Biscuit Box
Pcs
16
32
Baking Sheets
Pcs
8
16
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.00768 0.015
Ingredient/Nutritional Fact. Product Label
Pcs
16
32
Method: 1. Mix the almond sticks with tempered dark chocolate by hand; see photo (1). 2. Spread over Rocher frame, as shown in photo (2). 3. Leave to crystalise then pack.
Product Description: Category : Output
Almond Splits Dulcey 1 Kg Date:
22.07.2019
Bateel unwrapped chocolate
12.8
Kg
Code Number
B11137121
2826
Weight :
12
Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Ingredients
Unit
Photo
Caramelized Almond Stick
Kg
8.000 16.000
White Dlucey 32% Bean 3 kg
Kg
5.600 11.200
Total
13.600 27.200
Packaging Biscuit Half Insert 5 Lines
Pcs
128
256
Biscuit Box
Pcs
16
32
Baking Sheets
Pcs
8
16
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.00768 0.015
Ingredient/Nutritional Fact. Product Label
Pcs
16
32
Method: 1. Mix the almond sticks with tempered Dulcey chocolate by hand; see photo (1). 2. Spread over Rocher frame, as shown in photo (2). 3. Leave to crystalise then pack.
Product Description: Category : Output
Bateel unwrapped chocolate Bateel Dark Madagascar 1 Kg Date:
22.07.2019
60
Kg
Code Number
B11133146
2220
Weight :
12.5
Gm
BOM. No:
Mould
94
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Fresh Cream (pasteurised) Trimoline ( Inverted Sugar) All Purpose Butter 82% Fat
Ltr Kg Kg Kg Kg Kg Kg Kg Kg
8.700 17.400 1.170 2.340 1.440 2.880 1.300 2.600 4.700 9.400 4.500 9.000 1.500 3.000 2.700 5.400 1.512 3.024
Sorbitol Powder
Dark Origin Tannea 62%
Dark Bateel 62%Brazil Bean20kg
Dextrose Powder
Milk Bateel 44%RepDom Bean20kg
Glucose Syrup Choco, 6kg
Dark Bateel 62%Brazil Bean20kg S
Kg Kg
34.440 68.880 0.648 1.296
Chocolate Dark Drops
Cocoa Butter Liege
Kg
0.432 0.864
Total
63.042 126.084
Packaging Die Cut Box 309x256x74
Pcs Pcs Pcs Pcs Roll Pcs Pcs
60 60
120 120 240 240
Ingredient/Nutritional Fact. Product Label
Bateel Blend choco insert 6x8
120 120
Plastic Sheet Transperent
PP ShrinkFilm,AlThikka,15"x18"
0.6948 1.390 0.4632 0.926
Baking Sheets
Styrofoam 29x25x2.5cm
60
120
Method: 1. Put cream and butter in a pan, heat to 50° while mixing. See photo (1). 2. At 50° add: trimoline, dextrose and sorbitol; heat to 82° while mixing. 3. Pour the hot mix into Stephan machine over the chopped chocolate. See photo (2). 4. Mix with a spatula the chocolate mixture, the set vacuum to 60% and mix at 1st speed for 1 min. 5. Open to scrape edges and bottom, add Lecitine and set vacuum again to 60%. 6. Run cold water in Stephan to bring down mixture's temp. to 32 ̊ - 33 ° (it can take up to 25 mins). 7. Remove ganache from Stephan, then pipe into moulds with dark chocolate in one-shot machine; see photos (3) & (4).
Product Description: Category : Output
Kg Sesame Praline 1Kg Date: Code Number BOM. No: Sub Recipe
Caramelised
22.07.2019 R13261135 2290
14.6
Weight :
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Sugar
Kg 7.500 15.000
Water
Kg 1.500 3.000
Sorbitol Powder
Kg 0.225 0.450
Sesame Seeds
Kg 7.500 15.000
Total
16.725 33.450
Packaging Nylon Bags 30x50 cm
Pcs 5.000 10.000
Method: 1. In a Stephan add sugar, sorbitol and water. See photo (1). 2. Cook the mixture until 118°. 3. Stir in the sesame seeds and crystallise. 4. Cook further until golden brown colour at about 148°. 5. Spread on a lined aluminum tray with silpat mat and leave to cool down completely. See photo (2). 6. Pack each 1kg seperately, for enrobing use.
Product Description: Category : Output
Cheese Cake Milk Date:
22.07.2019
Bateel unwrapped chocolate
45
Kg
Code Number
B11173103
2046
Weight :
12
Gm
BOM. No:
Mould
53
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Fresh Cream - Kitchen
Kg
7.188 14.376
Glucose Syrup Choco, 6kg (1)
Kg
1.077 2.154
Sorbitol Powder
Kg
0.574 1.148
Chocolate White Drops
Kg
12.221 24.442
Yoghin 08011
Kg
1.436 2.872
Jelly Raspberry Puree
Kg
3.000 6.000
Sugar
Kg
2.550 5.100
Glucose Syrup Choco, 6kg (2)
Kg
0.855 1.710
Chocolate Milk Bateel 44%RepDom Bean20kg Kg
18.028 36.056
Chocolate Dark Drops
Kg
0.240 0.480
Cocoa Butter Liege
Kg
0.160 0.320
Red Colorent Powder
Kg
0.040 0.080
Total
47.369 94.738
Packaging Die Cut Box 309x256x74
Pcs
45
90
Ingredient/Nutritional Fact. Product La Pcs
45
90
Insert Choc Square Bottom
Pcs
90
180
Insert Choc Square Cover
Pcs
90
180
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.027 0.054
Nylon Bag 30x50cm
Pcs
2.25
4.500
Piping Bag
Pcs
4
8
Styrofoam 29x25x2.5cm
Pcs
45
90
Method: 1. Heat the raspberry puree until 40°, then stir in sugar and glucose (2); cook mix to 75 Brix (75% solid content). See photo (1). 2. Spray the moulds with red spray, then coat with milk chocolate to make shells. 3. Pipe a small amount of raspberry jelly into the milk chocolate coated moulds, using one-shot machine. See photo (2). 4. Rest the moulds for 24 hrs in cold room at 17 ̊ to 18°. 5. Heat the cream to 40°, then add in sorbitol and glucose (1); cook the mix to 82°. 6. Pour the cream mixture into the Stephan over the chopped chocolate. See photo (3). 7. Set the vacuum on 60 % and mix at 1st speed for 1 min. 8. Open the air valve slowly to scrape the tank, for homogenous consitency. 9. Fill inside tank with cold water to bring down the temperature to 33°, then add the Yoghin and mix. 10. Put back the cooled moulds in one-shot machine and pipe in the Yoghin creamy mix (ganache). 11. Finally, cover with tempered milk chocolate and leave to crystalise. 12. Demould, pack 1kg per box and store in chocolate room.
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