Product Description: Category : Output
Bateel unwrapped chocolate Milk Passion Fruit Ganache 1Kg Date:
22.07.2019
45
Kg
Code Number
B11133144
1741
Weight :
10.5
Gm
BOM. No:
Mould
81
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Fruit Passion Puree
Ltr
6.400 12.800
Pectin NH
Kg
0.009 0.018
Sugar
Kg
1.825 3.650
Fresh Cream (pasteirised)
Kg
0.915 1.830
Dark Origin Carupano 62%
Kg
3.655 7.310
Milk Bateel 44%RepDom Bean20kg
Kg
7.300 14.600
Trimoline (Inverted Sugar)
Kg
0.455 0.910
Sorbitol Powder
Kg
0.950 1.900
Dextrose
Kg
0.950 1.900
Milk Bateel 44%RepDom Bean20kg S
Kg
24.100 48.200
Colourant Powder Yellow
Kg
0.082 0.164
Cocoa Butter Liege SP
Kg
0.415 0.830
Total
46.641 93.282
Packaging Die Cut Box 309x256x74
Pcs Pcs Pcs Pcs Roll Pcs Pcs
45 45 90 90
90 90
Ingredient/Nutritional Fact. Product Label
Insert Choc Square Bottom Insert Choc Square Cover PP ShrinkFilm,AlThikka,15"x18"
180 180
0.027 0.054
Baking Sheets
22.5
45 90
Styrofoam 29x25x2.5cm
45
Method: 1. Heat the passion puree until 20° then stir in: sugar, glucose, Trimoline and Sorbitol. 2. Cook the mixture to 100°, then pour over chopped chocolate in Stephan. 3. Set the vacuum on 60 % and mix at 1st speed for 1 min. 4. Open the air valve slowly to scrape the tank, for homogenous consitency. 5. Fill inside tank with cold water to bring down the temperature to 30°. 6. Coat moulds with milk chocolate to make shells. 7. Fill in the cooled coated moulds with the ganache using one-shot machine. 8. Rest the piped moulds for 48 hrs in cold room at 17 ̊ to 18°. 9. 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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