Product Description: Category : Output
Gianduja Milk Date:
22.07.2019
Bateel unwrapped chocolate
25
Kg
Code Number
B60000080
4672
Weight :
10.5
Gm
BOM. No:
Mould
45
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Gianduja Milk Block
Kg
15.000 30.000
Milk Bateel 44%RepDom Bean20kg
Kg
10.500 21.000
Cocoa Butter
Kg
0.150 0.300
Chocolate Dark Drops
Kg
0.100 0.200
Total
25.750 51.500
Packaging Die Cut Box 309x256x74
Pcs
25
50
Ingredient/Nutritional Fact. Product Label
Pcs
25
50
Insert Choc Square Cover 48
Pcs
75
150
Insert Choc Square Bottom 48
Pcs
75
150
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.015 0.030
Method: 1. In the Stephan, put the gianduja blocks. See photo (1). 2. Mix at 1st speed and heat until 40°. 3. Keep cold water circulation running for approx.5 mins to reduce temperature. 4. Leave mixture in Stephan for 30 to 45 mins mixing with plastic paddle every 5 mins until temp. reaches 22°; mixture starts to set.
5. Mix at 1st speed again for 10 secs for creamy texture. 6. Heat gianduja mix to 26° while mixing. See photo (2). 7. Pipe in moulds with milk chocolate in one-shot machine. See photos (3) & (4).
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