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.
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