Product Description: Category : Output
Heart Raspberry 1kg Date:
22.07.2019
Bateel unwrapped chocolate
24
Kg
Code Number
B11173112
2796
Weight :
10.5
Gm
BOM. No:
Mould
32
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Raspberry Puree
Ltr Kg Kg Kg Kg Kg Kg Kg
3.800 7.600 0.005 0.010 0.458 0.916 0.128 0.256 0.782 1.564 5.854 11.708 0.329 0.658 0.375 0.750
Pectin NH
Sorbitol Powder
Trimoline ( Inverted Sugar)
Dextrose
Chocolate White Drops Glucose Syrup Choco 6kg All Purpose Butter 82% Fat
Chocolate White Drops
Kg 13.000 26.000
Cocoa Butter Liege SP
Kg Kg
0.388 0.776 0.078 0.155 25.197 50.393
Red Colorant Powder - Japan
Total
Packaging Die Cut Box 309x256x74
Pcs Pcs Pcs Pcs Roll Pcs Pcs
24 24 48 48
48 48 96 96
Ingredient/Nutritional Fact. Product Label
Insert Choc Square Bottom Insert Choc Square Cover PP ShrinkFilm,AlThikka,15"x18"
0.0144 0.029
Baking Sheets
12 24
24 48
Styrofoam 29x25x2.5cm
Method: 1. Heat the raspberry puree until 40°, then stir in sugar and pectin; cook mix to 100 ̊ . 2. Add in sorbitol and trimoline, then mix well. 3. Pour the cream mixture into the Stephan over the chopped chocolate. 4. Set the vacuum on 60 % and mix at 1st speed for 1 min. 5. Open the air valve slowly to scrape the tank, for homogenous consitency. 6. Fill inside tank with cold water to bring down the temperature to 33°. 7. Spray the moulds with red spray, then coat with white chocolate to make shells. 8. Pipe the mix into coated moulds. 9. Rest the moulds for 48 hrs in cold room at 17 ̊ to 18°. 10. Finally, cover with tempered white chocolate and leave to crystalise. 11. Demould, pack 1kg per box and store in chocolate room.
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