Product Description:
Date Coconut Dark Round 1 Kg
Category : Output
Date:
24.07.2019
Bateel Date Chocolate
50
Kg
Code Number
B11139162
4550
Weight :
13.5 Gm
Quantity 2 Batch BOM. No:
Quantity 1 Batch
Photo
Ingredients
Unit
Kholas C Pitted
Kg 28.000 56.000 Kg 0.150 0.300
Cocoa Butter Liege
Fresh Cream - Kitchen
Kg 2.406 4.812 Kg 0.278 0.556 Kg 6.312 12.624 Kg 1.194 2.388
Sorbitol Powder
Chocolate White Drops
Dessicated Coconu Powder
Chocolate Dark Drops
Kg 4.000 8.000
Dark Bateel 62%Brazil Bean20kg
Kg 10.000 20.000
Dessicated Coconu Powder
Kg 0.200 0.400
Total
52.540 105.080
Packaging Die Cut Box 309x256x74
Pcs
50
100
Insert Choc Square Bottom 48
Pcs
100
200
Insert Choc Square Cover 48
Pcs
100
200
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.03 0.060
Ingredient/Nutritional Fact. Product Label
Pcs
50
100
Paper Cups Brown Bateel
Pcs
3860 7720
Baking Sheets
Pcs
8
16
Method: 1. Put dried coconut powder in microwave for 1 min. 2. Boil cream with sorbitol. 3. Pour cream mixture and coconut powder in Stephan machine, then add white chopped chocolate drops and mix with spatula. 4. Set at 60 % vacuum, then mix for 1 min and stir. 5. Open to scrape edges and bottom for homogenous mixture, maintaining 60% vaccuum. 6. Fill inside tank with cold wate to cool down temperature until 33 ̊ to 34°, if needed. 7. Remove the ganache and spread in a frame, the chill. 8. Next, cut with Chef Cut machine into (14 mm x 14 mm) squares. 9. Stuff Kholas pitted with 1 square of coconut ganache, then roll into balls with cocoa butter by hand; as shown in photo (1). 10. Pan the stuffed dates with dark chocolate in panning machine. See photo (2). 11. Next Day, enrobe with dark chocolate and decorate by hand with dessicated coconut, in enrobing machine.
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