Product Description: Category : Output
Coffee Ganache Dark 1 Kg Date:
22.07.2019
Bateel unwrapped chocolate
36
Kg
Code Number
B60000076
4671
Weight :
11
Gm
BOM. No:
Frames
5
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Fresh Cream (pasteurised)
Ltr
9.083 18.166
Trimoline ( Inverted Sugar)
Kg
1.473 2.946
Sorbitol Powder
Kg
1.247 2.494
All Purpose Butter 82% Fat
Kg
1.104 2.208
Dark Origin Carupano 62%
Kg
6.250 12.500
Dark Bateel 62%Brazil Bean20kg
Kg
4.491 8.982
Dextrose Powder
Kg
1.836 3.672
Milk Bateel 44%RepDom Bean20kg
Kg
1.694 3.388
Glucose Syrup Choco, 6kg
Kg
1.472 2.944
Soya Lecitine 1kgLouisfrancois
Kg
0.170 0.340
Puratos Classic Mocha
Kg
1.415 2.830
Milk Bateel 44%RepDom Bean20kg S
Kg
3.250 6.500
Dark Bateel 62%Brazil Bean20kg E
Kg
6.260 12.520
Total
39.745 79.490
Packaging Insert Choc Square Bottom
Pcs
108
216
Plastic Sheet Transperent
Pcs
108
216
Ingredient/Nutritional Fact. Product Label
Pcs
36
72
Die Cut Box 309x256x74
Pcs
36
72
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0216 0.043
Baking Sheets
Pcs
28.8
57.6
OPP Transparent Bateel
Pcs
10.8
21.6
Method: 1. Put cream and butter in a pan, heat to 50° while mixing. 2. At 50° add: trimoline, dextrose, Puratos Mocha and sorbitol; heat to 85° while mixing. See photo (1). 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 33 ̊ - 34° (it can take up to 25 mins). 7. Meanwhile, spread tempered dark chocolate over chablon then leave to cool down to make a thin chocolate base. 8. Remove the ganache from Stephan when ready, then spread over chocolate base and frame. See photo (3).
9. Next day, cut with chef cut machine into (27 mm x 27mm) squares. 10. Enrobe with dark chocolate in enrobing machine and decorate with fork. 11. Pack 1kg per box with square insert and store in chocolate room.
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