Product Description: Category : Output
Dark Salted Caramel Date:
21.07.2019
Bateel unwrapped chocolate
24
Kg
Code Number
B11139148
2562
Weight :
10
Gm
BOM. No:
Mould
45
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Cream (pasteurised)
Kg
4.500 9.000
Glucose Syrup Choco, 6kg
Kg
2.770 5.540
All Purpose Butter 82% Fat
Kg
1.326 2.652
Sugar 50kgs
Kg
3.873 7.746
Nezo Fine Table Salt 1kg(Blue)
Kg
0.082 0.164
Cocoa Butter Liege
Kg
1.050 2.100
Cocoa Butter Liege
Kg
0.180 0.360
White Colorant Powder - Japan
Kg
0.004 0.009
Chocolate Dark Drops
Kg
0.270 0.540
Cocoa Butter Liege
Kg
0.020 0.040
Dark Bateel 62%Brazil Bean20kg S
Kg
12.570 25.140
Total
26.645 53.291
Packaging Die Cut Box 309x256x74
Pcs
24
Insert Choc Square Bottom 48
Pcs
72
Insert Choc Square Cover 48
Pcs
72
Ingredient/Nutritional Fact. Product Label
Pcs Pcs Roll
24
Piping Bag
2
PP ShrinkFilm,AlThikka,15"x18"
0.01416
Method: 1. In a large pan, boil cream half of the glucose. 2. Boil the other half of glucose then add the sugar to make a clear caramel. 3. When caramel is ready, add in hot cream mixture. 4. Mix all ingredients well gently, avoid overflowing and cook until 110 ̊ . 5. Add in the butter and salt to stop cooking. 6. Pour the mixture in the Stephan, with vacuum set at 60%.
7. Mix 1st speed for 1 min, then on 2nd speed for another 1 min. See photo (1). 8. Cool down mixture to 26° , then pipe in dak chocolate shells. See photo (2). 9. Leave the caramel to crust for one day. 10. Next day, close with dark chocolate and leave to crystalise.
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