Product Description: Category : Output
Hazelnut Swirl Milk 1 Kg Date:
22.07.2019
Bateel unwrapped chocolate
54
Kg
Code Number
B11172101
2042
Weight :
10.5
Gm
BOM. No:
Mould
100
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Praline Noisette50%caramel 5kg
Kg
25.000 50.000
Milk Bateel 44%RepDom Bean20kg
Kg
3.750 7.500
Cocoa Butter
Kg
3.750 7.500
Chocolate dark Drops
Kg
0.300 0.600
Cocoa Butter
Kg
0.200 0.400
Milk Bateel 44%RepDom Bean20kg E
Kg
22.000 44.000
Total
55.000 110.000
Packaging Die Cut Box 309x256x74
Pcs
54
108
Ingredient/Nutritional Fact. Product Label
Pcs
54
108
Insert Choc Square Bottom
Pcs
108
216
Insert Choc Square Cover
Pcs
108
216
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0324 0.065
Nylon Bag 30x50cm
Pcs
1.35
2.7
Styrofoam 29x25x2.5cm
Pcs
54
108
Method: 1. In the Stephan pour the praline, cocoa butter melted and milk chocolate. 2. Mix at 1st speed and heat to 40°.
3. Keep cold water circulation running for approx.5 mins to reduce temperature. 4. Rest the mix for 30 to 45 mins mixing with a plastic paddle every 5 mins. 5. When mixture's temp. reaches 22 ̊ to 24° , it starts to set then add the paillete Feuilletine. 6. Mix at 1st speed for 10 secs for creamy texture. 7. Warm praline mix to 26°. See photo (1). 8. Pipe with milk chocolate in sprayed moulds using one-shot machine. See photos (2) & (3).
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