Product Description: Category : Output
Dark Venezuela 900g Date:
22.07.2019
Bateel unwrapped chocolate
46.8
Kg
Code Number
B11133139
1611
Weight :
8
Gm
BOM. No:
Mould
108
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Fresh Cream (pasteurised)
Ltr
5.360 10.720
Trimoline ( Inverted Sugar)
Kg
0.870 1.740
Sorbitol Powder
Kg
0.736 1.472
All Purpose Butter 82% Fat
Kg
0.652 1.304
Dark Origin Carupano 62%
Kg
3.688 7.376
Dark Bateel 62%Brazil Bean20kg
Kg
2.650 5.300
Dextrose Powder
Kg
1.000 2.000
Milk Bateel 44%RepDom Bean20kg
Kg
1.000 2.000
Glucose Syrup Choco, 6kg
Kg
0.868 1.736
Soya Lecitine 1kgLouisfrancois
Kg
0.100 0.200
Dark Bateel 62%Brazil Bean20kg S
Kg
19.795 39.590
Dark Bateel 62%Brazil Bean20kg E
Kg
12.100 24.200
Total
48.819 97.638
Packaging Die Cut Box 309x256x74
Pcs
52
104
Ingredient/Nutritional Fact. Product Label
Pcs
52
104
Bateel Blend Choco Insert 6x7
Pcs
156
312
Plastic Sheet Transperent
Pcs
156
312
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.028 0.056
Baking Sheets
Pcs
14
28
Sheets for Chocolate Cutter
Pcs
43
86
Method: 1. Put cream and butter in a pan, heat to 50° while mixing. See photo (1). 2. At 50° add: trimoline, dextrose and sorbitol; heat to 82° while mixing. 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 32 ̊ - 33 ° (it can take up to 25 mins). 7. Remove ganache from Stephan, then pipe into round blister using one-shot machine. see photos (3) & (4). 8. Enrobe in dark decorate, decorate with gold flakes and clear chocolate transfer.
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