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).
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