Product Description: Category : Output
Kg Praline Coconut Praline 1kg Date: Code Number BOM. No: Sub Recipe
23.07.2019 R15012026 4049
26
Weight :
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Almond,Whole (US)
Kg 16.000 32.000
Sugar
Kg 10.660 21.320
Water
Kg
3.333 6.666
Dessicated Coconut Powder
Kg
1.330 2.660
Total
31.323 62.646
Method: 1. In the cooking pot, put sugar and water.
2. Cook the mixture to 118°, then stir in the nuts and crystalise. 3. Cook nut until golden brown caramel colour till about 155 ̊ . 4. Add in desicated coconut and mix well. 5. Spread on silpat mat on aluminum tray and cool down. 6. Next day, in the Stephan break the caramelised mix into small pieces. 7. Mix at 1st speed for 1 min. 8. Mix for another 1 min at 2nd speed for old fashioned praline. 9. Pour in container and cool down before closing.
10. Label and date mark. 11. Transfer to warehouse.
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