Product Description: Category : Output
Kg Sesame Praline 1kg Date: Code Number BOM. No: Sub Recipe
Praline
22.07.2019 R13191156 2278
29.2
Weight :
Quantity 1 Batch
Quantity 2 Batch
Photo
Ingredients
Unit
Sugar
Kg 7.500 15.000
Water
Kg 1.500 3.000
Sorbitol Powder
Kg 0.225 0.450
Sesame Seeds
Kg 7.500 15.000
Praline Noisette50%caramel 5kg Kg 14.600 29.200
Total
31.325 62.650
Method: 1. In the cooking pot, put sugar, sorbitol and water.
2. Cook the mixture to 118°, then stir in the nuts and crystalise. 3. Cook nut until golden brown caramel colour till about 148 ̊ . 4. Spread on silpat mat on aluminum tray and cool down. 5. Next day, in the Stephan break the caramelised mix into small pieces. 6. Mix at 1st speed for 1 min. 7. Mix for another 1 min at 2nd speed for old fashioned praline. 8. Add in the praline Onctueux and mix well. 9. Pour in container and cool down before closing.
10. Label and date mark. 11. Transfer to warehouse.
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