Product Description: Category : Output
Pistachio Praline White 1 Kg Date:
23.07.2019
Bateel unwrapped chocolate
36
Kg
Code Number
B60000077
4669
Weight :
10
Gm
BOM. No:
Frames
4
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Crunchy PistPralin60%Bateel5kg
Kg
20.000 40.000
Chocolate White Drops
Kg
1.000 2.000
Cocoa Butter
Kg
3.000 6.000
Chocolate White Drops
Kg
1.800 3.600
Pistachio Diced
Kg
2.750 5.500
Chocolate White Drops
Kg
8.618 17.236
Total
37.168 74.336
Packaging Die Cut Box 309x256x74
Pcs
36
72
Bateel Blend Choco Insert 6x8
Pcs
108
216
Plastic Sheet Transperent
Pcs
108
216
Ingredient/Nutritional Fact. Product Label
Pcs
36
72
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0216 0.043
Nylon Bag 30x50cm
Pcs
2
4
Baking Sheets
Pcs
28.8
58
OPP Transparent Bateel
Pcs
10.8
22
Method: 1. In the Stephan pour the pistachio praline, melted cocoa butter and white chocolate. 2. Mix at 1st speed, then heat mixture to 40°. See photo (1).
3. Keep cold water circulation running for approx.5 mins to reduce temperature. 4. Rest the mixture for 30 to 45 mins stirring with a plastic paddle every 5 mins. 5. When mixture's temperature reaches 20 ̊ to 22 °, it starts to set. 6. Mix at 1st speed for 10 secs for creamy texture. 7. Mix until praline mixture reaches 26 ̊ , then spread into frame and top with diced pistachio. 8. Chill in cold room overnight.
9. Next day, cut with Chef Cut into (40 mm x 16.5 mm) rectangles. 10. Enrobe with white chocolate in enrobing machine. See photo (2).
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