Product Description: Category : Output
Jomara Almond Milk 1 Kg
24.07.2019
Bateel Date Chocolate Date:
54
Kg
B11131131
Code Number
2280
12
Gm
Weight :
BOM. No:
Mould
100
Quantity 1 Batch
Quantity 2 Batch
Ingredients
Unit
Photo
Belco Praline Hazelnut
Kg 13.215 26.430
Milk Bateel 44%RepDom Bean20kg
Kg 0.661 1.322
Milk Liege 35% Cote Bean 20kg
Kg 1.323 2.646
Cocoa Butter Liege
Kg 1.985 3.970
Milk Bateel 44%RepDom Bean20kg
Kg 4.366 8.732
Milk Liege 35% Cote Bean 20kg
Kg 8.733 17.466
Almond,Diced, 11.35kg (US)
Kg 9.500 19.000
Milk Bateel 44%RepDom Bean20kg
Kg 5.333 10.666
Milk Liege 35% Cote Bean 20kg
Kg 10.666 21.332
Total
55.782 111.564
Packaging Die Cut Box 309x256x74
Pcs
54
108
Ingredient/Nutritional Fact. Product Label
Pcs
54
108
Bateel Blend Choco Insert 6x7
Pcs
162
324
Plastic Sheet Transperent
Pcs
162
324
PP ShrinkFilm,AlThikka,15"x18"
Roll
0.0324 0.065
Baking Sheet
Pcs
13.5
27
Method: 1. In the Stephan, put the praline, melted cocoa butter and milk chocolate. See photo (1). 2. Mix at 1st speed and heat until 40°. 3. Keep cold water circulation running for approx.5 mins to reduce temperature. 4. Leave mixture in Stephan for 30 to 45 mins mixing with plastic paddle every 5 mins until temp. reaches 22°; mixture starts to set. 5. Mix at 1st speed again for 10 secs for creamy texture.
6. Pipe with milk chocolate in one-shot machine and leave to crystalise. 7. Next day, pan with milk chocolate then roll in diced almond. See photo (2). 8. In enrobing machine, enrobe with milk chocolate. See photo (3). 9. Leave to crystalise then pack 1 kg per box.
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