Product Description: Category : Output
Date Tea Ganache 1 Kg Date:
22.07.2019
Bateel unwrapped chocolate
37
Kg
Code Number
B11132115
1798
Weight :
12
Gm
BOM. No:
Frames
5
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Cream (1) (pasteurised)
Kg
10.912 21.824
Du Hammam Tea Loose
Kg
0.825 1.650
Acacia Honey Syrup
Kg
1.400 2.800
Sorbitol Powder
Kg
1.275 2.550
Dark Origin Carupano 62%
Kg
8.925 17.850
All Purpose Butter 82% Fat
Kg
0.975 1.950
Milk Bateel 44%RepDom Bean20kg
Kg
5.750 11.500
Cream (2) (pasteurised)
Kg
2.920 5.840
Chocolate red colourent powder Japan
Kg
0.002 0.004
Chocolate White Drops
Kg
0.250 0.500
Milk Bateel 44%RepDom Bean20kg
Kg
3.550 7.100
Dark Bateel 62%Brazil Bean20kg E
Kg
7.665 15.330
Total
44.449 88.898
Packaging Die Cut Box 309x256x74
Pcs
37
74
Ingredient/Nutritional Fact. Product Label
Pcs
37
74
Insert Choc Square Bottom
Pcs
111
222
Plastic Sheet Transparent
Pcs
111
222
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.02183 0.044
Baking Sheets
Pcs
15
30
OPP Transparent Bateel 635Mtr
Pcs
10
20
Method: 1. Heat dry tea powder in microwave for 1 min. 2. Bring cream (1) to the boil, then stir in the heated powder and boil again for another 3 mins. Cover and infuse for 10 mins 3. Strain the mixture pressing hard to get maximum liquid out. 4. Put tea-cream mixture and butter in a pan, topping up with cream (2). 5. Add glucose, trimoline and sorbitol; heat to 85° while constantly mixing. See photo (1). 6. Pour the hot mix into Stephan machine over the chopped chocolate. See photo (2). 7. Mix with a spatula the chocolate mixture, the set vacuum to 60% and mix at 1st speed for 1 min. 8. Open to scrape edges and bottom, add Lecitine and set vacuum again to 60%. 9. Run cold water in Stephan to bring down mixture's temp. to 33 ̊ - 34° (it can take up to 25 mins). 10. Remove ganache from Stephan when ready, then spread over chocolate base and 10 mm frame; see photo (3). 11. Leave in cold room for 12 hrs at 17 ̊ to 18 ̊ . 12. Next day, chabloner top side and cut into (27 mm x 27mm) square using chef cut. 13. Rest for another 12 hrs at 17 ̊ to 18 ̊ . 14. Finally, enrobe with dark chocolate and decorate with red colourant powder, as in photo (4).
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