Product Description: Category : Output
Pistachio Marzipan Dark 1 Kg Date: Bateel unwrapped chocolate
22.07.2019
30
Kg
Code Number
B11133151
2588 24.5
Weight :
12
Gm
BOM. No:
Frames small 10mm
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Praline Noisette50%caramel 5kg
Kg
3.060 6.120
Milk Bateel 44%RepDom Bean20kg
Kg
0.320 0.640
Cocoa Butter
Kg
0.320 0.640
Paillette Feuilletine 10kg
Kg
1.088 2.176
Marzipan Catania 50%, 5kg.
Kg
15.000 30.000
Pistachio Paste - Mane
Kg
3.900 7.800
Trimoline س Inverted Sugar,11kg
Kg
0.750 1.500
Colour Powder Blue
Kg 0.00048 0.001
Colour Powder Yellow
Kg 0.00064 0.001
White Chocolate Drops
Kg
0.159 0.318
Dark Bateel 62%Brazil Bean20kg
Kg
6.360 12.720
Total
30.958 61.916
Packaging Die Cut Box 309x256x74
Pcs
30
60
Bateel Blend Choco Insert 6x8
Pcs
60
120
Plastic Sheet Transparent
Pcs
60
120
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.018 0.036
Baking Sheets
Pcs
18
36
Ingredient/Nutritional Fact. Product Label
Pcs
30
60
Plastic Sheet Politon- Blue
Pcs
25
50
Styrofoam 29x25x2.5cm
Pcs
30
60
Method: 1. In the Stephan pour the praline, cocoa butter melted and milk chocolate. 2. Mix at 1st speed and heat to 40°.
3. Fill inside tank with cold water running for +/- 5 mins to bring the temp. down. 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. Spread in frame and leave to crytalise, as shown in photo (1). 8. In the Stephan, mix the marzipan with trimoline and pistachio paste mane. See photo (2). 9. Spread over cooled praline using a rolling pin and leave to set for 24 hrs. See photo (3). 10. Next day, cut with chef cut into wave shape ( 40 mm x 16.5 mm). 11. Enrobe with dark chocolate in enrobing machine and decorate with green choco chips.
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