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.
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