Product Description: Category : Output
Milk Qahwa 1 Kg Date:
22.07.2019
Bateel unwrapped chocolate
35
Kg
Code Number
B11133155
2589
Weight :
11
Gm
BOM. No:
Trays
5.5
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Cream (1) (pasteurised)
Kg
9.600 19.200
Ground Qahwa Coffee 1kg
Kg
1.500 3.000
Cardamom Whole
Kg
0.196 0.392
Cream (2) (pasteurised)
Kg
3.500 7.000
Sorbitol Powder
Kg
1.400 2.800
Trimoline (Inverted Sugar)
Kg
1.000 2.000
Glucose Syrup Choco, 6kg
Kg
1.400 2.800
Milk Bateel 44%RepDom Bean20kg
Kg
8.000 16.000
Dark Origin Carupano 62%
Kg
4.800 9.600
Dark Bateel 62%Brazil Bean20kg G
Kg
3.200 6.400
Milk Bateel 44%RepDom Bean20kg E
Kg
8.602 17.204
Total
43.198 86.396
Packaging Die Cut Box 309x256x74
Pcs Pcs Pcs Pcs Roll Pcs Pcs Pcs
35 35
70 70
Ingredient/Nutritional Fact. Product Label
Insert Choc Square Bottom 48 Plastic Sheet Transperent PP ShrinkFilm,AlThikka,15"x18"
105 105
210 210
0.021 0.042
Baking Sheets
28
56 21 66
OPP Transparent Bateel Sheets for Chocolate Cutter
10.5
33
Method: 1. Heat dry qahwa and cardamom in microwave for 1 min. 2. Bring cream (1) to the boil, then stir in the heated powder and boil again for another 3 mins. Cover and infuse for 10 mins 3. Strain the mixture pressing hard to get maximum liquid out. 4. Put qahwa cream mixture and butter in a pan, topping up with cream (2). 5. Add glucose, trimoline and sorbitol; heat to 85° while constantly mixing. See photo (1). 6. Pour the hot mix into Stephan machine over the chopped chocolate. See photo (2). 7. Mix with a spatula the chocolate mixture, the set vacuum to 60% and mix at 1st speed for 1 min. 8. Open to scrape edges and bottom, add Lecitine and set vacuum again to 60%. 9. Run cold water in Stephan to bring down mixture's temp. to 33 ̊ - 34° (it can take up to 25 mins). 10. Remove ganache from Stephan when ready, then spread over chocolate base and 10 mm frame; see photo (3). 11. Leave in cold room for 12 hrs at 17 ̊ to 18 ̊ . 12. Next day, chabloner top side and cut into (27 mm x 27mm) square using chef cut. 13. Rest for another 12 hrs at 17 ̊ to 18 ̊ . 14. Finally, enrobe with milk chocolate and decorate with gold flakes in enrobing machine.
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