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.
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