Product Description: Category : Output
Coconut Rocher White 1 kg Date:
22.07.2019
Bateel unwrapped chocolate
37
Kg
Code Number
B60000078
4668
Weight :
10
Gm
BOM. No:
Frames
4.5
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Roasted Coconut Flakes 100gm
Kg
1.600 3.200
Chocolate White Drops
Kg
2.000 4.000
Chocolate White Drops
Kg
8.190 16.380
Filling Coconut Praline
Kg
20.000 40.000
Milk Bateel 44%RepDom Bean20kg
Kg
2.200 4.400
Cocoa Butter
Kg
3.000 6.000
Dessicated Coconut Powder
Kg
1.000 2.000
Total
11.790 23.580
Packaging Die Cut Box 309x256x74
Pcs
37
74
Insert Choc Square Bottom
Pcs
111
222
Plastic Sheet Transperent
Pcs
111
222
Ingredient/Nutritional Fact. Product Label
Pcs
37
74
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0222 0.044
Baking Sheets
Pcs
29.6
59
OPP Transparent Bateel
Pcs
11.1
22
Method: 1. In the Stephan pour the coconut praline, melted cocoa butter, desicated coconut powder and milk chocolate. 2. Mix at 1st speed, then heat mixture to 40°.
3. Keep cold water circulation running for approx.5 mins to reduce temperature. 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 until praline mixture reaches 26 ̊ , the spread into frame and top with roasted coconut flakes. 8. Chill in cold room overnight. 9. Next day, cut with Chef Cut into (27mm x 27mm) squares. 10. Enrobe with white chocolate and decorate by hand with white chocolate linings; as shown in photos (1), (2) & (3).
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