Product Description: Category : Output
Heart Cheese Cake 1kg Date:
22.07.2019
Bateel unwrapped chocolate
29
Kg
Code Number
B11173111
2795
Weight :
11.5
Gm
BOM. No:
Mould
49
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Filling Fresh Cream - Kitchen
Ltr
4.034 8.068
Glucose Syrup Choco, 6kg
Kg
0.604 1.208
Sorbitol Powder
Kg
0.322 0.644
Chocolate White Drops
Kg
6.858 13.716
Yoghin 08011
Kg
0.806 1.612
Jelly Raspberry Puree
Kg
2.245 4.490
Sugar
Kg
1.912 3.824
Glucose Syrup Choco, 6kg
Kg
0.644 1.288
Chocolate Chocolate White Drops
Kg
13.427 26.854
Cocoa Butter Liege
Kg
0.208 0.417
Red Colorant Powder - Japan
Kg
0.042 0.083
Cocoa Butter Liege
Kg
0.833 1.667
White Colorant Powder - Japan
Kg
0.167 0.333
Total
32.102 64.204
Packaging Die Cut Box 309x256x74
Pcs
29
58
Ingredient/Nutritional Fact. Product Label
Pcs
29
58
Bateel Blend Choco Insert 6x7
Pcs
87
174
Plastic Sheet Transparent
Pcs
87
174
Baking Sheets
Pcs 14.0331 28.066
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0174 0.035
Method: 1. Heat the raspberry puree until 40°, then stir in sugar and glucose (2); cook mix to 75 Brix (75% solid content). See photo (1). 2. Spray the moulds with red spray, then coat with milk chocolate to make shells. 3. Pipe a small amount of raspberry jelly into the milk chocolate coated moulds, using one-shot machine. See photo (2). 4. Rest the moulds for 24 hrs in cold room at 17 ̊ to 18°. 5. Heat the cream to 40°, then add in sorbitol and glucose (1); cook the mix to 82°. 6. Pour the cream mixture into the Stephan over the chopped chocolate. See photo (3). 7. Set the vacuum on 60 % and mix at 1st speed for 1 min. 8. Open the air valve slowly to scrape the tank, for homogenous consitency. 9. Fill inside tank with cold water to bring down the temperature to 33°, then add the Yoghin and mix. 10. Put back the cooled moulds in one-shot machine and pipe in the Yoghin creamy mix (ganache). 11. Finally, cover with tempered milk chocolate and leave to crystalise. 12. Demould, pack 1kg per box and store in chocolate room.
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